Almond and Plum Tart Recipe

Prep Time Cook Time Serves
25m 35m Makes 1 (11-inch) tart

This is my go to recipe whenever I want to create a baked tart with the fruit of the season. Everything in the recipe stays the same – you just substitute whatever fruit you have for the plums. I like using Mirabelle plums for this tart as they are so full of flavour.


  • sweet shortcrust pastry (also known as pâte sucrée) to line one 11-inch tin
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for greasing
  • 1 cup sugar
  • 4 eggs, lightly beaten
  • 1 cup ground almonds
  • 4 tablespoons all-purpose flour
  • 1-2 cups plums, pitted and quartered
  • Confectioner's sugar for dusting


Preheat the oven to 400°F. Lightly butter an 11-inch tart tin and set aside.

On a lightly floured work surface, roll out the pastry until it is about ⅛-inch in thickness. Line the prepared tart tin with the pastry, making sure not to stretch it. Roll your rolling pin over the top to trim any excess and prick the base of the pastry all over with a fork. Chill in fridge for at least 15 minutes. This helps the pastry relax and reduces the chance of it shrinking when you bake it.

In a standing mixer fitted with a paddle attachment, or with a handheld mixer, cream together the butter and sugar until pale and fluffy. Beat in the eggs one by one. With a spoon, stir in the almonds and flour and mix until just combined. Spread over the chilled tart base and then top with the quartered plums in in any pattern you like.

Bake the tart for 10 minutes and then reduce the heat to 350°F and continue to bake for another 25-30 minutes. Remove from oven and allow to cool completely. Dust with confectioner’s sugar before cutting and serving.

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