Bord Bia's Plum and Almond Tart

This delicious tart is best served warm with a spoonful of lightly whipped cream or vanilla ice-cream


  • pastry:
  • 100 g soft butter
  • 180 g butter
  • 75 g icing sugar
  • 150 g sugar
  • 2 egg yolks
  • 100 g amaretto biscuits
  • 225 g plain flour
  • 200 g ground almonds
  • filling
  • 16 plums (approx., cut in half, stones removed, sliced)
  • 4 egg yolks



  1. To make the pastry:
  2. In a processor, mix the butter, icing sugar and egg together. Add in the flour. Gather up the pastry and chill for an hour.
  3. To make the filling:
  4. Also in a processor, mix the butter, sugar, biscuits, ground almonds and egg yolks.
  5. Set the oven to Gas Mark 4, 180°C (350°F). Roll out the pastry to line a 28cm diameter x 3cm deep tart tin. Chill for 10 minutes.
  6. Pour in filling mixture. Place the plum slices on top and sprinkle with extra tablespoon of sugar. Bake for 45-50 minutes until completely set and nicely browned.


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