Blood Plum and Almond Tart



  • 20 cm pie tin

  • Electric mixer with paddle attachment or mixer with beaters

  • Spatula


1. Preheat oven to 180 degrees

2. In an electric mixer with paddle attachment, cream butter and sugar until pale and fluffy.

3. Add eggs one at a time and beat until well incorporated. Scrape down the sides in between eggs. Its crucial your eggs are at room temp otherwise you will get a lumpy mixture.

4. Using a spatula, fold through almond meal, flour and vanilla. You dont need to be too gentle.

5. Spoon the mixture into the precooked shortcrust pastry. Even out with the spatula.

6. Arrange the fresh fruit over the almond mixture and push into mixture.

7. Place in oven and bake for 30-40mins.

8. Serve at room temp and dust with icing sugar. Serve with a dollop of whipped cream or scoop of vanilla ice cream!

#tart #plum #bloodplums

9 views0 comments

Recent Posts

See All

Any Questions?

If you need some more information try checking out our FAQs or reach out to us and ask! 

Please take the time to read our Terms and Conditions.

Open by appointment only

Dingley Village, Melbourne, Victoria.

041 041 6990

  • Black Facebook Icon
  • Black Instagram Icon
  • Black Pinterest Icon
  • Black Twitter Icon
"I have immaculate care and attention, not only to my work, but to the clients I work for."

All rights reserved. Design and images may not be used without express permission of A Little Bit Fancee.