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This recipe is classed as easy

Rating 3.73 / 5 (26 votes)

Prep time:
30 min
Cook time:
1 hr

Bill Granger makes the most of fresh seasonal British stone fruit with this winningly uncomplicated tart


1. For the pastry:preheat the oven to 180C/160C fan/Gas 4. Using some extra butter, grease and line a 23cm springform cake tin.

2. Melt the butter, transfer to a large mixing bowl and stir in the sugar. Add the flour and a pinch of sea salt and stir to make a soft dough. Press the dough evenly into the base of the prepared tin with your fingertips.

3. Put the tin on a baking tray and bake for 15-20 minutes, or until the pastry is slightly puffy and golden. Remove from the oven (leaving the oven on) and sprinkle the ground almonds over the pastry base.

4. For the plum jam topping: toss together the plums, sugar, cornflour and orange juice. Spread over the pastry base and return to the oven for 30-40 minutes or until cooked through.

5. Leave the tart to cool for at least 5 minutes before serving – it is delicious warm or at room temperature.


For the pastry

For the plum jam topping

  • 1 kg plums, stones removed, quartered
  • 110 g caster sugar
  • 2 tsp cornflour
  • 1 tbsp orange juice

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Latest Comment


Works best with 3 tablespoons of corn flour - this could have been a typo.

CatherineS49544 CatherineS49544  Posted 06 Oct 2013 2:30 PM

This turned out very watery- 2tsp of cornflour is not enough to thicken the juice from a kilo of Victorias

LeeH7732 LeeH7732  Posted 11 Sep 2011 9:15 PM