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Plum and Almond Tart
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English dessert plums are sweet and juicy and have a natural affinity with almonds. The popular Victoria plum is in season from mid-August until early September. Look out for other English varieties such as Opal, Swan and Marjorie Seedling during these two months.
Placing the flan tin on a preheated baking sheet helps to crisp the pastry base. This saves time as it is not necessary to bake the pastry case blind before adding the filling.
Remove the pastry from the fridge about 20 minutes before using, then roll out while still cold. Wrap the remaining pastry with clingfilm and store in the freezer for up to 1 month.
This recipe can also be made using other soft, stoned fruit, such as apricots or peaches.
Typical values per serving:
21.9% fat per serving
This recipe was first published in August 2002.