Mini Plum, Lemon, Grappa & Almond Tarts

Sweet juicy Mirabelle plums and a rich creamy lemon filling are baked in a crisp pastry shell in this tempting recipe from Ed Baines
By Ed Baines
Mini Plum, Lemon, Grappa & Almond Tarts
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium


For the plums

  • 8 Mirabelle plums, cut in half and stones removed
  • balsamic vinegar
  • 2 tsp sugar
  • 8 drops vanilla extract

For the pastry cases

  • 50 g butter
  • 50 g flour
  • 400 g sweet shortcrust pastry

For the filling

  • 2 lemons, finely grated zest and juice only
  • 4 tbsp double cream
  • 100 g almonds
  • 200 g sugar
  • 5 eggs
  • 120 g butter, melted
  • 8 tbsp lemon-flavoured liqueur
  • 4 tbsp grappa

To serve

  • crème fraîche


1. Preheat the oven to 160C/gas 3.

2. Place the plums flesh side up on a baking tray and drizzle with a little balsamic vinegar and sprinkle with the sugar. Add a drop of vanilla extract to each.

3. Bake for 15 minutes. Remove from the oven and allow to cool.

4. Grease 8 x 10cm tartlet tins with the butter and dust with the flour.

5. Roll out the pastry dough and line the tartlet tins. Prick the bases, line with baking parchment and fill with baking beans.

6. Bake blind for 20 minutes until the dough is set. Carefully remove the baking parchment and baking beans.

7. To make the filling; preheat the oven to 180C/gas 4

8. In a large bowl whisk together the lemon zest and juice, double cream, almonds, sugar, eggs, melted butter, lemon -flavoured liqueur and grappa until well mixed.

9. Place two plums skin side up in each tart shell.

10. Fill two-thirds full with the almond filling.

11. Cook for 20-30 minutes until the filling is risen and set.

12. Serve the tarts with crème fraiche.

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