Almond and Plum Tart

You will need one quantity of sweet shortcrust pastry dough (360g) and a 24cm fluted tart tin to make this dessert. This beautiful rustic almond tart is perfect served after lunch or dinner with a scoop of crème fraîche. The plums add a welcome subtle tang, although it would also be delicious with some lightly baked rhubarb. If you’re cooking for a dinner party, you can make the pastry and the almond filling the day before and then assemble and bake it off on the day you want to serve it, to cut down your preparation time on the day.

Serves eight


  • x1 quantity sweet shortcrust pastry
  • 200g blanched almonds
  • 200g unsalted butter
  • 200g caster sugar
  • 2 large eggs, beaten
  • 3 plums, sliced
  • crème fraîche, to serve


Follow the instructions here to make your pastry dough. Chill the dough in the fridge in a disc, until you are ready to blind bake it as per the instructions in the recipe.

Make your almond filling. Blitz your almonds in a food processor until they are ground into a coarse flour. I like to blitz some of them very fine, and others a little more coarse for some texture, so it doesn’t need to be perfectly even.

Using an electric hand whisk, beat the butter and sugar until fluffy and creamy, and then gradually add the eggs, beating all the time. Add the almonds, and place it in the fridge to chill for half an hour, or until you are ready to bake. You can also make the pastry dough and the almond filling in advance and leave them to chill in the fridge overnight if you want to do most of the preparation in advance.

Preheat your oven to 160°C (if you are following on directly from blind baking your pastry case, reduce the oven heat to this). Whilst your oven is preheating, take the almond filling from the fridge to warm it up until it is just about a spreadable consistency.

Fill your pastry case with the almond filling, and gently spread the top down with a knife to even it out. Press your slices of plum into the filling (I slice mine into quarters and then halve them again into eighths). Bake for 80-90 minutes until the almond filling is cooked. If the pastry starts to colour too much, you can cover the top with tin foil.

Leave it to settle in the tin for 10 minutes or so before transferring to cool on a wire rack. Slice and serve with crème fraîche. It is best eaten on the day of baking (I like to serve it warm), but you can store it in the fridge in an airtight container for an extra couple of days.