Plum and Almond Tart

Total Time
2hrs 10mins
1 hr 20 mins
50 mins

This is out of "The Summertime Cookbook" I make it for special occasions.

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  1. Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
  2. Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
  3. Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
  4. Meanwhile halve and seed plums, drain on absorbent paper.
  5. Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
  6. Combine extra sugar and cinnamon thoroughly.
  7. Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
  8. Bake in 375°F oven about 50 minutes or until golden brown.
  9. Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.