Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Plum Tart

natooraThis recipe for Plum Tart has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

Plums are a fantastic summer treat. Packed with juice and full of flavour, choose any sweet variety to enjoy in this delicious tart . . .

Ingredients for Plum Tart

600gr 00 flour
240gr unsalted butter
300gr sugar
2 whole eggs
2 egg yolks
a pinch of salt
zest of 1 lemon
650gr sweet plums
150gr peeled almonds
100gr soft amaretti biscuits
icing sugar for decoration
amaretto di saronno liqueur

How to make Plum Tart

  • Work the flour, sugar, salt, butter and eggs until you get a nice dough. Cover in cling film and place in the fridge for at least half an hour.
  • Blend the amaretti and almonds in the mixer (keep a few almonds on the side for decoration) until finely grated.
  • Roll out the dough and cover a large tart mould (23cm diameter), but keep 1/4 on the side to later make the lattice.
  • Dust the dough with 2/3 of the amaretti and almonds, then cover with the roughly chopped plums. work the remaining amaretti and almonds with a couple of spoonfuls of liqueur, dust on top of the plums. Place the whole almonds for decoration.
  • Roll out the remaining dough and cut some long strips, place on the tart to form a lattice.
  • Cook at 180°C for 40 minutes. Once cool, dust with icing sugar.

Bookmark and Share


Published with permission of Natoora