Plum (or greengage) and almond tart from The Kitchen Diaries II (page 292) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on October 07, 2014

    This looked good, but was rather disappointing. Could be my fault: I used greengages which weren't very tasty. There was too much frangipane for the fruit, which didn't help. On the plus side, the pastry, blind-baked for 20 minutes at 200C (longer and hotter than I normally do it) was excellent. I glazed the top of the tart with sieved greengage jam, not suggested by Nigel, which made it look better. I wouldn't recommend this recipe unless your plums are really tasty. If they aren't, use apricots instead.

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