Plum and Lemon Tart
This delicious plum and lemon tart recipe will leave you wanting more!
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| Ingredients
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Instructions
Prepare the pastry case.
- Grease a 25 cm (10") flan case and roll out the pastry to line the case. Place the lined flan case in the 'fridge for 30 kinutes to allow the pastry to settle.
- Line the flan case with baking paper and add some baking beans or dry lentils/pulses. Bake at 180°C/360°F for 15 minutes.
- Remove from the oven and lift out the baking paper with the beans. Pour the beans into a glass or metal container and allow them to cool.
Prepare the tart.
- Put the melted butter, sugar and cream in a bowl and beat well until light and creamy.
- Beat in the eggs one at a time.
- Add the almonds, lemon juice and lemon zest. Beat until smooth.
- Remove the stones from the plums and cut them into quarters.
- Cover the bottom of the pastry case with the plums then pour on the batter.
- Bake at 180°C/360°F for 20-30 minutes until the tart is set in the centre.
- If you want to remove the tart from the flan case it is better to leave it cool for at least 30 minutes.
- Dust with icing sugar before serving.
Titli's Tips
Depending on the brand of pastry you use you may find that your pastry case shrinks a lot during blind baking. There are some ways to overcome this:
- Roll the pastry just slightly larger than the flan case and fold over the edges to create a small pastry lip.
- Make sure the pastry has had time to relax in the 'fridge.
- Push the baking beans well into the corners.
- Roll the pastry just slightly larger than the flan case and fold over the edges to create a small pastry lip.
- Make sure the pastry has had time to relax in the 'fridge.
- Push the baking beans well into the corners.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 369
18%
Calories from Fat 213
Total Fat 23.7g
36%
Saturated Fat 7.6g
38%
Unsaturated Fat 11.0g
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Amount Per Serving
% Daily Value
Total Carbohydrate 34.5g
11%
Dietary Fibre 1.8g
7%
Sugars 21.1g
Protein 7.5g
15%
Cholesterol 93.2mgs
31%
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