• Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts

Made with these products:

A classic French filling which is such a versatile recipe. You can use almost any fruit, but some will need to be lightly poached first, and others mixed with alcohol. 

Preparation time: 30 minutes, including 20 minutes resting time

Cooking time:
 30 to 40 minutes



For the tart case:

  1. Grease the tart pan with butter
  2. Attach the K Beater, add the butter, sugar, flour, vanilla extract and salt. Mix on a medium speed until the mixture resembles breadcrumbs
  3. Gradually add the egg yolks and mix until combined
  4. Remove the pastry from the bowl wrap in cling-film and place in the refrigerator until ready to use

To make the tart:

  1. Preheat the oven to 350°F
  2. Remove the pastry from the fridge and roll out to 3-5mm thick, then place the dough into the tart pan and press down to the edges
  3. Attach the Creaming Beater, add the butter and sugar and mix on a medium speed until light and fluffy.
  4. Gradually add the egg, and mix until incorporated
  5. Add the flour, ground almonds, baking powder and zest of lemon and mix until combined
  6. Spread the mixture over tart pan
  7. Cut the plums in half, and place cut side down into the tart filling
  8. Bake in the oven for 20 to 25 minutes or until well risen and golden.
  9. Remove from the oven and leave to cool at room temperature.
  10. Add the apricot jam to a saucepan and warm through on a low heat, brush over the tart and serve.


For the tart pastry:

1 cup unsalted butter, softened
2/3 cup powdered sugar
2 cups bread flour
1/2 tsp vanilla extract
1 tsp salt
1 egg yolk 

For the tart filling:

1 cup butter
1 cup sugar
4 eggs
1/3 cup flour
1 cup ground almonds
1 tsp baking powder
4 plums
3 tbsp apricot jam
Zest of half a lemon 

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