Ingredients

The following ingredients have 12 Servings
  • 500g ready-made shortcrust pastry
  • zest and juice of 2 unwaxed lemons
  • 4 tbsp double cream
  • 100g pack ground almonds
  • 5 eggs
  • 100g butter, melted
  • 8 tbsp limoncello liqueur
  • 6 plums, stoned and cut into wedges
  • 200g golden caster sugar

Instruction

  • Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.
  • 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.
  • Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.
  • Put the plums 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.