Lyme Park blackberry and plum almond tart

Puddings and cakes

  • Serves: 6
  • Preparation time:
  • Cooking time:
Plums © Philippa Slade




  • 250g plain white flour
  • 125g butter, diced
  • 75g caster sugar
  • 1 free range whole egg
  • Pinch of salt


  • 500g fresh blackberries
  • 250g plums
  • 200g caster sugar

Almond Paste

  • 250g unsalted butter
  • 250g caster sugar
  • 85g ground almonds
  • 4 free range whole eggs
  • 160g self raising flour
  • 1 lemon - zest & juice
  • 60g flaked almonds


Preheat oven to 180°-190°C/ gas 4/5. Grease an 8 inch flan tin

Prepare pastry:

  1. Rub together butter, sugar, sifted flour and salt until the mixture is crumb like.
  2. Beat the egg and add to the crumb mix with a tablespoon of cold water.
  3. Mix the dough together to form a soft pastry dough. Wrap in film and chill for 1 hour.
  4. Roll dough on a floured surface to 1/4inch thickness and line the flan case.
  5. Bake blind until the pastry is coked but not coloured. Set aside to cool.

Prepare the compote:

  1. Wash and de-stone the plums put into a hot heavy bottomed saucepan with the sugar and add 2 tablespoons of cold water.
  2. Heat until the sugar has melted, stirring occasionally.
  3. Add the washed blackerries to the pan and stir over a low heat until the fruit has softened.
  4. Take off the heat and set aside to cool.

Prepare Almond Paste:

  1. Beat together the butter and sugar with the zest of lemon.
  2. Beat the eggs with the lemon juice and add to the butter mix a little at a time, beating until incorporated.
  3. Sift the flour and stir in the ground almonds and fold into the mixture until fully mixed together.

To finish:

  1. Put the compote into the baked pastry case and top with the almond paste mixture, spreading evenly. Finish with the flaked almonds scattered across the top and bake for 30-40 mins. until golden and an inserted skewer pulls out cleanly.
  1. This pudding is wonderful served hot with custard sauce or delicious served cold with fresh whipped cream.