Mitzismezze · Recipes

Plum and Orange Blossom Water Tart

The sour plums and fragrant orange blossom water is a match made in heaven. The pastry is very easy to work with producing a biscuit like tart case. I needed to lengthen my baking time to ensure the centre was fully cooked which resulted in a slightly darker color pastry than I’d like. Nothing a liberal dusting of icing sugar couldn’t fix!


150g of unsalted butter, softened

150g of caster sugar

2 eggs

2 tbsps. of orange blossom water

150g of ground almonds

8 plums, pitted and cut in quarters

2 tbsps. of flaked almonds

1 tbsp. of demerara sugar

1 tbsp. of icing sugar

150g of plain flour

Pinch of salt

80g of unsalted butter, chilled and diced, plus extra for greasing

80g of icing sugar

Grated zest of ½ lemon

1 egg yolk


First, make the dough. Sift together the flour and salt into a bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and lemon zest. Then add the egg yolk ad mix to a smooth dough, adding 1 tbsp. of water if necessary. Wrap in cling-film and chill in the refrigerator for 1 hour. Preheat the oven to 1800C. Lightly grease a loose bottomed 9”/24cm tart tin. Roll out the dough on a lightly floured work surface to ¼”/3mm thick. Carefully line the prepared tin, letting a little of the dough overhang the edge. Chill in the fridge for 20 minutes. Prick the bottom of the pastry case with a fork, line with greaseproof paper, fill with beans and blind bake for 20 minutes. Remove the paper and weights, return the tart case to the oven and bake for another 5-10 minutes until the pastry is golden. Let stand on a wire rack to cool. Reduce the oven temperature to 1500C. To make the filling, beat the butter with the caster sugar until light and creamy, then gradually beat in the eggs. Add the orange blossom water and ground almonds and mix well. Spread the almond mixture over the bottom of the pastry case, then press the quartered plums into it. Sprinkle with the flaked almonds and demerara sugar and bake for 1 hour. Remove the tart from the pan, dust with a little icing sugar and serve warm or cold.

Leave a Reply

Your email address will not be published. Required fields are marked *