• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Shortcrust Pastry:
  • 200g butter
  • 3 tbsp icing sugar
  • 1 egg yolk
  • 1/4 tsp salt
  • 2 tbsp chilled cold water
  • 160g plain flour
  • Filling:
  • 1/2 cup ground almonds
  • 1/3 cup castor sugar
  • 1½ tbsp corn flour
  • 4 tbsp butter
  • 1 egg
  • 1 tsp vanilla essence
  • 3 sweet plums, halved and seeded
  • Glaze:
  • Apricot gel, heated with a little water added


  1. To make the pastry: Cream butter and icing sugar until light and fluffy. Add egg yolk, salt and water and continue to beat until combined. Stir in flour to mix until a dough is formed. Take out the dough and chill it in the refrigerator for 30 - 40 minutes.
  2. Roll out the pastry to fit a tart pan. Trim the edges and leave aside to rest in the refrigerator for 30 minutes before baking blind, covered with foil.
  3. Bake in a preheated oven at 170°c for 20 minutes. Remove and leave aside to cool.
  4. For the filling, combine almonds, sugar and corn flour together in a mixing bowl. Add the butter and beat with hand-held electric beater.
  5. Whisk in the egg and add the vanilla essence. Spread the filling over the half-baked crust dough.
  6. Arrange the plums atop the filling. Brush over with some melted butter.
  7. Bake in a preheated oven at 180°c for 35 minutes or until the plums turn soft and the filling is golden in colour. Brush apricot gel glaze over the tart.

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