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Plum and Chestnut Tart

Plum and Chestnut Tart

Brought to you by: OcadoLife
    6 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

Combining two of late summer's finest, this rustic plum and chestnut tart will fill your home with a wholesome aroma as you bake it. The earthy, sweet filling is made from ground nuts, vanilla, butter and sugar – we've used ready-made pastry as the base, for ease. Dotted with ripe plum wedges, it's best served alongside a generous dollop of extra thick double cream.

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  • 300g shortcrust pastry block
  • 50g unsalted butter, softened
  • 50g golden caster sugar
  • ½ tsp vanilla extract
  • 90g cooked chestnuts, ground in a blender, plus 6 extra, crumbled (for the topping)
  • 40g ground almonds
  • 1 large egg
  • 4 plums, cut into 6 wedges (for the topping)
  • 50g demerara sugar (for the topping)


Step 1

Roll the pastry to fit a 20cm loose-bottomed tart tin (aim for a thickness of 2-3mm). Be gentle and press the pastry into all the edges of the tin – you don’t want any air pockets to get trapped! Trim the excess with a sharp knife.

Step 2

Place the tart tin in the fridge for at least 30 mins – the firmer the better to stop the pastry shrinking.

Step 3

Preheat oven to 180°C/160°C fan/gas 4. Once the pastry is firm, line it with baking paper and fill with baking beans (use dry rice if you don’t have these, or prick the base all over with a fork). Pop in the oven and blind bake for 15 mins.

Step 4

Remove from the oven and carefully take out the baking beans and paper. Return the pastry to the oven for 5 mins until lightly golden and dry to the touch. Remove and allow to cool to room temperature.

Step 5

Meanwhile, make the filling. Place the butter, caster sugar, vanilla, ground chestnuts and almonds into a mixing bowl and cream it all together. Then add the egg and beat until it forms a thick paste. Once the pastry is cool, spread the mixture over it.

Step 6

For the topping, toss together the extra crumbled chestnuts with the plums and demerara sugar. Arrange the plums in a pattern on top of the filling. Sprinkle any remaining crumbs over the top and bake for 30-35 mins. The fruit should be soft and juicy and the chestnut paste a deep golden brown.

Step 7

Serve on its own or with a big dollop of extra thick double cream or clotted cream.

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