Classic Plum and Almond Tart

Plum and Almond Tart

The Spruce / Elaine Lemm

  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
352 Calories
15g Fat
50g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 352
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2g 12%
Cholesterol 56mg 19%
Sodium 133mg 6%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 21%
Protein 8g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Britain and Ireland, one upside as we leave summer behind and head towards winter is the bounty of fruits which become available. One of the favourites is, of course, the plum. From late August the plum puts in its appearance and a delight they are to see. The plum works so well in so many recipes and nowhere as lovely as in this Plum and Almond Tart. 

A light crisp shortcrust pastry is filled with an almond cream mixture, known as frangipane. Top this with thick slices of fresh plums and you have both a delicious teatime treat, or a delicious pudding just waiting for a little custard or cream . If you like Bakewell Tart you are going to love this recipe. 


  • 1 quantity of shortcrust pastry
  • For the Frangipane:
  • 100 grams/3 1/2 ounces  unsalted butter (softened)
  • 125 grams/4 ounces caster sugar
  • 2 eggs (free range, fresh)
  • 2 teaspoons vanilla extract
  • 50 grams/2 ounces all-purpose flour
  • 175 grams/6 ounces almonds (ground)
  • Decoration:
  • 10 plums (ripe and fresh)
  • 1 tablespoon caster sugar
  • Garnish: icing sugar for dusting

Steps to Make It

  1. Gather the ingredients.

  2. Lightly grease a 9-inch loose bottomed tart tin.

  3. Roll out the pastry to an even thickness and line the tart tin. Cut away any excess, crimp the edges for decoration if you wish, then pop the lined tin into the fridge while you make the filling. 

  4. In a large baking bowl, cream together the butter and sugar until light and fluffy. To do this, you can use either a fork, whisk, or electric hand whisk. 

  5. Beat the eggs in a separate bowl, and add the vanilla extract.

  6. Then carefully, a little at a time, add the beaten egg to the creamed butter and sugar whisking continuously.

  7. Sift the flour into the ground almonds.

  8. Then, using a spatula or tablespoon, carefully fold the ground almonds and flour into the creamed mixture until thoroughly incorporated. 

  9. Heat the oven to 350 F/175 C/gas 4.

  10. Take the pastry case from the fridge and gently spoon the creamed almonds into the case and spread to fill - be careful not to be too heavy-handed and flatten out all the air from the mixture. 

  11. Halve the plums, remove the stone, then cut each plum into thick slices (about 6 to 8 per plum). 

  12. Slightly overlapping each slice, arrange in circles on top of the mixture, gently pushing each slice into the almond cream. 

  13. Place the filled tart into the centre of the preheated oven. Bake for between 45 and 50 minutes until the pastry and filling is cooked and golden, and the plums softened and released their juices into the cake.

  14. Leave the tart to cool in the tin for 15 minutes, then carefully remove and put onto a plate or cake stand. 

  15. Serve cold with a nice cup of tea or coffee, warm with, as mentioned before, a little custard or cream. 


  • Watch the cooking, if the tart is cooking too quickly lower the temperature accordingly.
  • If the plums are starting to overcook (and even worse, burn), lower the temperature or cover with foil. 

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