Plum and Almond Pie

Vegetarian almond-filled tarts topped with fresh plums and a redcurrant glaze, perfect for a seasonal dessert treat.

Baking Vegetarian Dessert Plum Almond

Estimated Nutrition

Calories

543.6

kcal / serving

9785.4 kcal total

Carbs

49.6g

per serving

892.5 g total

Fat

34.7g

per serving

625.2 g total

Protein

8.1g

per serving

145.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for pastry

tsp

Baking Powder

for pastry

350

Sugar

for filling

drop

Almond Essence

CondimentsSauces

tbsp

Plum Jam

for filling base

tbsp

Redcurrant Jelly

for glaze

Dairy

350

Butter

for filling

piece

Eggs

free-range

Fruits

piece

Plums

washed, halved, and stoned

GrainsCereals

450

Plain Flour

for pastry

Liquids

tbsp

Water

for pastry

NutsSeeds

pinch

Salt

for pastry

350

Ground Almonds

for filling

bunch

Flaked Almonds

for garnish

OilsFats

175

Vegetable Shortening

lard or shortening for pastry

Method

Preheat the oven to 180°C and grease three 18cm tart tins.

Dissolve the sugar in water within a jug.

Sift flour, baking powder, and salt into a bowl, then rub in the fat until crumbly.

Mix the sugar water into the flour to form a dough and rest for one hour.

Roll the pastry thinly, line the tins, and spread plum jam on each base.

Melt butter and sugar, then stir in almonds, eggs, and almond essence.

Pour filling into tarts, top with plums and flaked almonds, then bake for 40-45 minutes.

Melt redcurrant jelly and brush over the warm tarts.