Saturday, October 12, 2013

Plum and Almond Tart

This gorgeous tart of lightly-cooked fruit embedded in a gooey almond sponge looks and tastes impressive, but is actually pretty quick and easy.

It's good when served warm from the oven as a dessert with cream or icecream, or when served cold to accompany a mug of coffee or tea.

Instead of plums, try apricots or ripe dessert pears instead.



  • 4oz Butter
  • 4oz Flour
  • 4oz Ground Almonds
  • 4oz Sugar
  • 1 tsp Baking Powder
  • A pinch of Salt
  • 3 eggs
  • 6fl.oz Milk
  • A drop each of Vanilla and Almond Essences
  • 6-8 Ripe Plums
Preheat oven to 200C.
Measure the flour, ground almonds, sugar, salt and baking powder into a bowl and stir together until well mixed.
Measure the milk, eggs, and essences into a jug and beat well together with a fork.
Measure the butter into a microwaveable dish and zap for a few seconds to melt.
Stone the plums and cut into quarters.
Grease two shallow round pie plates or quiche dishes - or use some yorkshire pudding tins to make individual tarts.
When the oven has come to temperature, quickly beat the milk mixture and melted butter into the dry ingredients to make a batter.
Divide the batter between the dishes, smooth the tops and then arrange the plum pieces on top of the batter.
Bake for ~20-30 minutes until the batter is risen and golden on top, but still a little soft inside.
Will keep in the fridge for a day or so after baking.