Plum, Blueberry and Almond Tart


  • 1 x 320g ready rolled shortcrust pastry
  • 25g ground almonds
  • 50g caster sugar
  • ¼ tsp ground cinnamon
  • 500g plums, stoned and quartered
  • 150g blueberries
  • 1 tbsp milk


Calories columnFat columnSaturates columnSugars columnSalt column
265g per serving
13% %GDA
14.00g per serving
20% %GDA
5.00g per serving
25% %GDA
14.00g per serving
16% %GDA
0.20g per serving
3% %GDA


  1. Preheat the oven to 200C, fan 180, gas mark 6 and remove the pastry from the fridge while you wait for the oven to heat.

  2. Roll the pastry out on it’s parchment paper, straight onto a flat baking sheet.

  3. Tip the ground almonds into a small bowl with 2 tsp sugar and the cinnamon and mix together.

  4. Sprinkle the ground almonds across the pastry in an even layer, leaving a 5cm gap around the edges.

  5. Tip the plums and blueberries into a bowl with all but 1 tsp of the remaining sugar and toss until coated in the sugar.

  6. Scatter over the ground almonds on the pastry.

  7. Using the parchment paper, fold the pastry up over the edge of the plums, so that they are contained but not covered.

  8. Brush with the milk then scatter the remaining 1 tsp sugar over the pastry.

  9. Bake in the oven for 30 minutes until the pastry is golden and cooked through, and the fruit tender.

  10. Remove and allow to cool for at least 5 minutes before serving.

  11. Cut into rectangles and served hot, warm or cool with cream or ice cream.