Pan-fried scallops
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Limoncello plum tart
- Preparation and cooking time
- Prep: -
- Cook: -
- Plus chilling & cooling time
- Easy
- Cuts into 12 slices
Skip to ingredients
- 500g ready-made shortcrust pastry
- zest and juice of 2 unwaxed lemons
- 4 tbsp double cream
- 100g pack ground almonds
- 5 eggs
- 100g buttermelted
- 8 tbsp limoncelloliqueur
- 6 plumsstoned and cut into wedges
- 200g golden caster sugar
Nutrition: per serving
- kcal497
- fat32g
- saturates14g
- carbs38g
- sugars22g
- fibre2g
- protein8g
- salt0.48g
Method
step 1
Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.
step 2
Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.
step 3
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.
step 4
Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.
