Sticky plum and almond tart

Name: Sticky plum and almond tart
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Ingredients: 250 grams shortcrust pastry; 150 grams butter; 150 grams golden caster sugar; 3 eggs; 75 grams ground almonds; 75 grams self-raising flour; 0.5 tsp baking powder; 1 tsp vanilla extract; 400 grams home ripening plums; 2 tbsp flaked almonds; 2 tbsp apricot jam

Prep: 15 minsCook: 45 mins

Prep

15 mins

Cook

45 mins

Servings

Difficulty

Medium

Vegetarian

(0)

This sticky plum and almond tart has become my go to dessert when I want something that looks impressive but doesn't require hours in the kitchen. The whole thing comes together in just over an hour, making it perfect for weeknight entertaining or when unexpected guests drop by. I love how the juicy plums caramelize on top while the almond sponge underneath stays beautifully moist and tender. Ground almonds are wonderful for baking because they add such lovely texture plus they're packed with protein and healthy fats, which makes this feel like a slightly more nourishing indulgence. It's genuinely simple to make, really economical, and honestly tastes far more sophisticated than the minimal effort required.

Ella x

Ingredients

Servings:

250 gramsshortcrust pastry
150 gramsbutter(at room temperature)
150 gramsgolden caster sugar
3eggs
75 gramsground almonds
75 gramsself-raising flour
½ tspbaking powder
1 tspvanilla extract
400 gramshome ripening plums(stoned and quartered)
2 tbspflaked almonds
2 tbspapricot jam

Detail level

Instructions

1
Preheat the oven to 180ºC, gas mark 4. Roll out the pastry thinly on a floured surface and use to line a 23cm deep, loose-bottomed tart tin. Chill for 5 minutes.
2
Meanwhile, place the butter, sugar, eggs, ground almonds, flour, baking powder and vanilla extract in a large bowl and whisk until well blended.
3
Spoon the filling into the tart case then press the plums evenly into the mixture (they will sink into the centre as the tart bakes). Scatter over the flaked almonds and bake for 40 –45 minutes until risen and golden brown.
4
Melt the apricot jam with 1 tbsp water in a small pan. Brush over the top of the tart and leave to cool. Cut into slices and serve.

Recipe Variations

Get AI-powered ingredient substitution suggestions.

Dark chocolate, chilli & salted pretzel slice

This is one of my favourite ways to use up a jar of chocolate sauce and create something that tastes far more impressive than it actually is. The magic happens when dark chocolate meets a hint of smoky chilli and the irresistible crunch of salted pretzels, all wrapped up in a simple sponge. Dark chocolate is packed with antioxidants, so you can feel a little virtuous with each bite. What I love most is that this comes together in just 15 minutes of prep and 40 minutes in the oven, making it perfect for when friends drop by unexpectedly. It's basically a one bowl wonder that never fails to impress.

55 mins

VegetarianNut-Free

Coconut & raspberry crush

Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.

(7)

4.3

40 mins

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free