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    Party plum tart

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    Party plum tart

    A tart like this is lovely for summer. An early plum variety such as opal works well; it has lovely yellow flesh, which parts easily from the stone. The acidic czar and juicy avalon are also great – as is the good old victoria later in the month. This dish is best served warm with vanilla ice cream, but is great cold, too.

    • Preparation time: 25 minutes, plus marinating and chilling
    • Cooking time: 70 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 10


    • 2 Eggs
    • 10 Plums, halved and stoned
    • 3 tbsp Cointreau
    • 180g Caster sugar
    • 250g Unsalted butter, softened
    • 250g Whole almonds, blanched and coarsely ground
    • 1 tbsp Plain flour
    • Pastry
    • 200g Unsalted butter, cut into cubes
    • Plain flour
    • 2 Egg yolks
    • 75g Caster sugar
    • ¼ tsp Salt


    1. Marinate the plums in the cointreau with 20g caster sugar; leave them for a couple of hours (ideally overnight).
    2. For the pastry, rub the butter into the flour in a mixing bowl (or pulse in a food processor) until it resembles coarse breadcrumbs. Add the egg yolks, sugar and salt and mix again until it comes together into a ball (add a drop of iced water if it seems too dry). Wrap it in clingfilm and chill for 1 hour.
    3. Coarsely grate the pastry into a 28cm tart tin; spread it out with your fingers. This River Café method gives the pastry a pleasingly rough texture. Return to the fridge for 30 minutes.
    4. Preheat the oven to 180˚C/gas 4. Prick the tart’s base with a fork; cover with a round of greaseproof paper and weigh it down with some beans or rice. Bake for about 15 minutes.
    5. Whisk the butter and remaining sugar until pale and light. Add the nuts and flour; beat to combine. Add the eggs one at a time, mixing well. Finally, add any juices from the plums.
    6. Pour this into the tart tin and push the fruit in, cut-side up. Put in the oven and reduce the heat to 150˚C/gas 3; cook for 55 minutes. Cover with foil if the top is browning too quickly. Serve warm.

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    Drinks recommendation

    This needs a pudding wine that is honeyed, but has refreshing acidity. Waitrose Sauternes Château Suduiraut 2005 Bordeaux, France. Bin 642288; £9.99/37.5cl.


    Average user rating

    5 stars