Plum and Almond Tart

Plum and Almond Tart

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To serve – 4

Preparation time – 8 Minutes
Cooking time 20 minutes

A simple but delicious tart – straight from a French patisserie. Wonderful served with a good vanilla custard.

Nutritional count per serving
Energy 478kcal/2003kj; Protein 7.1g; Carbohydrate 58.1g of which sugars 24.6g; Fat 26.7g of which saturates 0.3g; Cholesterol 0 mg; Calcium 79mg; Fibre 1.3g; Sodium 297mg.


375 g/13 oz ready rolled puff pastry, thawed if frozen 115 g/ 4 oz marzipan 6-8 plums, stoned and sliced


  1. Heat the oven to 190’C/170’C Fan/375’F/Gas 5
  2. Unroll the pastry on to a large baking sheet. Using a small, sharp knife, score a border 5cm/2 in from the edge of the pastry all round, without cutting all the way through.
  3. Roll out the marzipan into a rectangle to fit just within the pastry border, then lay it on top of the pastry, pressing down lightly with the tips of your fingers.
  4. Arrange the sliced plums on top of the marzipan and bake for 20 minutes, or until the pastry is risen and golden brown.
  5. Carefully transfer the tart to a wire rack to cool slightly, the cut into squares or wedges and serve.

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