Jamie Oliver

Plum and almond tart

With pistachio nuts

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Plum and almond tart

Serves 10
Cooks In1H 35M plus chilling time
DifficultyNot too tricky
Nutrition per serving
  • Calories
    853
    43%
  • Fat
    60.6g
    87%
  • Saturates
    22.1g
    110%
  • Protein
    14.7g
    33%
  • Carbs
    59.3g
    23%
  • Sugar
    37.6g
    42%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Kitchen
recipe adapted from

Jamie's Kitchen

Nutrition per serving
  • Calories
    853
    43%
  • Fat
    60.6g
    87%
  • Saturates
    22.1g
    110%
  • Protein
    14.7g
    33%
  • Carbs
    59.3g
    23%
  • Sugar
    37.6g
    42%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 350 g blanched whole almonds
  • 300 g unsalted butter
  • 300 g caster sugar
  • 3 whole free-range eggs
  • 1 handful whole pistachio nuts , shelled
  • 500 g shortcrust pastry
  • 6-7 plums , halved and destoned
  • 3 tablespoons vanilla sugar
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Method

Line a 28cm/11 inch loose-bottomed flan tin with the pastry and bake it blind.

In a food processor, blitz the whole almonds to a fine powder and put into a bowl. Then blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and nice and smooth. Stir in the pistachio nuts, then place in the fridge to firm up slightly. Once the mixture has chilled, pour it into your tart case about three-quarters full. You don’t want to overfill it otherwise it will spill over the edge when you add the plums.

Toss the plums in the vanilla sugar, let them sit for 10 minutes, then push them into the tart mixture. Bake the tart on a tray at 180°C/350°F/gas 4 for about 1 hour, or until the almond mix has become firm and golden on the outside but is still soft in the middle. Allow to cool for about ½ an hour and serve with ice cream or crème fraîche.

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