Limoncello plum tart

Deliciously tasty and summery. Plums can be replaced by abricots, pears or peaches

For the shortcrust

• 250 g flour

• 125 g sugar

• 100 g butter

• zest and juice of 1 unwaxed lemon

• 1 egg

• 1 pinch of salt

For the filling

• zest and juice of 1 unwaxed lemon

• 3 tbsp double cream

• 60 g ground almonds

• 3 eggs

• 60 g melted butter

• 8 tbsp limoncello liqueur

• 12 plums stoned and cut into half

• 120 g golden caster sugar

1. In a bowl, mix egg with the sugar and the pinch of salt

2. Put the flour in a bowl, dig a hole in the center, pour the mixture with the egg, the lemon zest and the melted butter (not liquid)

3. Mix until you get an homogenous dough

4. Roll out the pastry in a buttered tart tin. Chill for at least half an hour

5. Heat oven to 180C. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper

6. Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello

7. Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins at 180C until the custard is just set. Allow to cool before serving