The best plum and almond tart
We live in southern Turkey, where we get a plum glut every autumn. We also have a plentiful supply of almonds from the surrounding orchards. If you love Bakewell tart and you love plums, this is an absolute winner - it's like a very light, fruity version of the classic tart. I've yet to find someone who doesn't love it. Outside the plum season, you could make it with any fruit in season, or you could soak prunes or dried apricots in brandy or sherry overnight, before proceeding as below.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 17 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
| Sunflower Oil | not in our table | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- You will need 8-10 portion tart tin, preferably loose bottomed, lightly greased with sunflower oil or butter. This recipe is good natured and will adapt happily to a slightly differently sized tin.
- Shortcrust pastry:
- Either use ready made shortcrust and roll it very thinly, or use the following recipe. You will have some left over (just under half, which means you can freeze it for another day).
- 250g plain flour
- 175g butter
- 25g sugar
- 1 whole egg
- 1 tablespoon (approx) cold water
- Filling:
- Enough ripe plums (halved) to fill an 8-person tart tin (about 30cm). About 12 - 15 plums, depending on size. You can also use other fruit in season (stoned cherries, apricots, raspberries, blueberries all work well - in winter, prunes or dried apricots soaked in liqueur or sherry work brilliantly).
- 50g ground almonds
- 50g plain flour
- 125g sugar
- 2 eggs
- 175ml double cream
- 1 tablespoon cassis (or other liqueur or sherry)
- flaked almonds to sprinkle
- extra sugar to sprinkle