Plum, Raspberry & Almond Tart

Name: Plum, Raspberry & Almond Tart
Cook time: 35 min
Total time: 1 h
Ingredients: 320 g (11¼ oz) store-bought shortcrust pastry (if you want to make your own); 120 g (4¼ oz) butter, softened; 120 g (4¼ oz/⅔ cup) granulated sugar; 2 medium eggs; 1 tsp almond extract; 120 g (4¼ oz/1 cup) ground almonds; 4 large plums, stoned and cut into wedges; 100 g (3½ oz) raspberries; icing (powdered) sugar, for dusting

Preparation info

Serves:
10

Difficulty
Easy
Ready in
1 hr

Appears in

Part-Time Baker

By Florence Stanton

Published 2024

About

This autumnal shortcrust pastry tart filled with an almond frangipane and topped with plums and raspberries makes for a pretty stunning display for guests.

Ingredients

Shortcrust pastry

320 g (11¼ oz) store-bought shortcrust pastry (if you want to make your own)

Pie
Pastry
Vegetarian
Autumn

Method

Preheat the oven to 180°C fan (200°C/400°F/Gas 6) and lightly grease a 23cm (9in) tart tin with butter.

Unwrap the pastry and roll it out on a floured surface to a thickness of 5mm (¼in), until it’s large enough to fit the tart tin. Press it into the tin, letting