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Lemon Tart with Plums

Global.Potpourri's picture
For shortcrust pastry
  Plain flour 6 Ounce (175 Gram)
  Chilled butter 3 Ounce, chilled (75 Gram)
For filling
  Butter 2 Ounce (50 Gram, At Room Temperature)
  Caster sugar 2 Ounce (50 Gram)
  Semolina 2 Ounce (50 Gram)
  Lemon 1 , rind grated
  Egg 1 , beaten
  Ripe plums 1 1⁄2 Pound, halved and stoned (750 Gram)
  Apricot jam 4 Tablespoon
  Whipped cream 1 Tablespoon (For Serving)

Sift the flour into a bowl, add the diced butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
Stir in the caster sugar and beaten egg and mix to a firm dough, adding a little iced water if necessary.
Knead the dough briefly on a lightly floured surface, then wrap in clingfilm and chill for 30 minutes.
Roll out the pastry and use it to line a 23 cm (9 inch) flan tin.
Prick the pastry base with a fork.
To make the filling, mix together the butter and sugar in a bowl until light and fluffy.
Beat in the semolina, lemon rind and beaten egg and spread the mixture over the pastry base.
Arrange the plum halves over the top, cut sides down.
Bake the tart in a preheated oven, 190°C (375°F), Gas Mark 5, for 40-45 minutes or until the pastry is browned and the filling golden and set.
Warm the jam in a small saucepan, then press it through a sieve into a bowl.
Brush the apricot glaze over the top of the tart.
Serve warm or cold, with lightly whipped cream.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
60 Minutes
Cook Time: 
45 Minutes
Ready In: 
105 Minutes

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Average: 4.4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 462 Calories from Fat 196

% Daily Value*

Total Fat 22 g34.2%

Saturated Fat 13.1 g65.5%

Trans Fat 0 g

Cholesterol 89.6 mg29.9%

Sodium 15.4 mg0.6%

Total Carbohydrates 63 g21%

Dietary Fiber 3.2 g12.9%

Sugars 24.3 g

Protein 5 g10.2%

Vitamin A 17.8% Vitamin C 29.6%

Calcium 2.2% Iron 2.4%

*Based on a 2000 Calorie diet


Lemon Tart With Plums Recipe