This tart is quick to make and a wonderful way to use in-season plums or dried prunes. You can use other stone fruits if you wish; even cherries work a treat. Serve with custard, mascarpone or creme fraiche.
5 people made this
400g plain flour
1 measure cognac
1kg plums, stones removed
5 tablespoons sugar for dusting
4 tablespoons flaked almonds
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Method Prep:10min › Cook:40min › Ready in:50min
Work a dough together out of the flour, butter, sugar and eggs and leave to chill for 30 minutes.
In a bowl mix the plums with the cognac and 2 tablespoons of sugar.
Preheat the oven to 225 C / Gas 7 and grease a baking tray.
Roll out the pastry on the baking tray and sprinkle with breadcrumbs. Spread the plums over it. Bake in the preheated oven for 40 minutes. Sprinkle with sugar and almonds immediately after baking.