- 12
- 45 mins
- 45 mins
Ingredients
- 500 g ready-made shortcrust pastry
- zest and juice of 2 unwaxed lemons
- 4 tbsp double cream
- 100 g pack ground almonds
- 5 eggs
- 100 g butter, melted
- 8 tbsp limoncello liqueur
- 6 plums, stoned and cut into wedges
- 200 g golden caster sugar
Preparation
Step 1
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Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.
whisk
until smooth then stir in the limoncello.
in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.
This was really delicious, but far too much liquid, so placed in ramekins, and then topped with strawberries & cream. My plums weren't very big this year so had to use loads to make it look anything. I made sweet pastry rather than plain shortcrust. Will certainly make again!
Exquisite! The lemon and the plum was divine together. Sadly I didn't have any Limoncello (still tasted wonderful), but I intend to make some like one commenter suggested. I made my own sweet shortcrust pastry, and I found that the filling ratio for the tin was perfect with none left over.
Gorgeous flavour - but there is double the quantity of ingredients and pastry needed to make just one tart - enough for 2 tarts so make sure you have 2 flan tins available! I've never used limoncello so wasn't sure what to expect, but wow - delicate lemony flavour without any harshness. I put in double the number of plums as there was plenty of space for them.
Really good flavours, and simple to make. I had 300g of left over pastry so made a 20cm tart and made up 80% of the mix (4 eggs etc) but with the same quantity of plums. There was still too much filling, so I cooked that in muffin cases (and was good as could then try it without the need to cut in to the tart). You could definitely add more plums,
Amazing recipe, made it three times now and it works fine with lemon juice instead of limoncello, and if you increase the amount of plums. Looks amazing with yellow plums mixed in too. Favourite easy dinner party dessert!
Sublime! Was a little concerned at the amount of limoncello as I was adding it wasn't at all overpowering in the finished product and provided a real depth of flavour that lemon juice and zest alone wouldn't have delivered. I had rather a lot of the filling left over but managed to produce a mini-tart with the leftover pastry trimmings. Bonus!
taste great and really simple to make, would be good to know whether this can be frozen since, as delicious as it is, 1 tart is too much for 2 people.
Louise, limoncello is a vodka based liqueur which you can make yourself and there is a recipe for it on this website. I'm not sure what you could use instead I'm afraid but the recipe has about 4 ingredients so it might be worth having a try! Susan.
My sister made this yesterday and being a person who cant stand limoncello it was amazing! Really tasty, she did use alot more plums and it worked really well. Also the tin was smaller so had lots of mixture left over so will be making another this week! It was cooked for longer too as it had not yet set in the cooking time stated. Yum Yum
delicious flavour, but I think I would try and be organised enough to make my own pastry next time!
I made this without the limoncello (didn't have any and making for the kids to share) and it was amazing! Really easy to make and looks very impressive. Might replace the plum with raspberries next time...
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