500g Sweet Pastry 5 Eggs
Zest and Juice of two Lemons 100g Melted Butter
4 tbsps Double Cream 8 tbsps Lemoncello Liqueur
100g Ground Almonds 6 Plums – Stoned and cut into wedges
200g Golden Caster Sugar Icing Sugar to Dust
Roll out pastry and use to line a loose bottom tart tin 25cm in diameter and 3-4cm deep. Chill for at least 30 minutes.
Heat oven to 180, line the pastry with baking paper and fill with baking beans. Bake blind for 15 minutes. Once baked remove beans and paper.
Put lemon zest, juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth. Stir in the Lemoncello.
Put the Plums in the pastry case, then pour the custard mixture over. Bake for approximately 20-30 minutes until the custard is just set. Allow to cool before removing from the case.
Dust with icing sugar to serve.
Recipe provided by The Norfolk Mead Hotel