The other day my neighbour kindly bought over some freshly picked plums from her garden. I knew we wouldn’t be able to eat them all before they started to go all squidgy and mouldy at the bottom of the fruit bowl so I thought I’d bake them into a tart.
I came across this yummy-looking recipe from Gino Di Campo whilst cruising the internet so thought I’d give it a go. The combination of the sweet plums, tangy lemon and almond custard with the crumbly tart base works beautifully. Dust with icing and serve with vanilla gelato for the perfect Italian summertime dessert. Buon appetito!
Here’s how (serves 12):
- 500g ready-made shortcrust pastry
- zest and juice of two lemons
- 4 tbsp double cream
- 100g ground almonds
- 5 eggs
- 8 tbsp limoncello liqueur
- 12 plums, stoned and cut into halves
- 200g golden caster sugar
Roll out the pastry and line a 25cm loose-bottomed tart tin. Chill in the fridge for at least half an hour. Heat the oven to 180C (160C fan) and blind bake using ceramic baking beads on top of baking paper for 15 minutes.
To make the lemon custard filling, mix together the lemon zest, juice, eggs, sugar, almonds and cream until smooth. Then pour in the limoncello and mix together. Arrange the plums on the pastry case and then pour the custard filling over the top. Bake for 25-30 minutes until the custard is set. Leave to cool and then dust with icing sugar before serving.