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RECIPE: Plum and Almond Tarts

Food writer and author Sam Gates prepares a romantic Plum Tart for Saturday afternoon tea at Plum Henley.


After a tour of some of the prettiest villages in the Sussex countryside, come home to Plum Henley and if you’re feeling creative 10 minutes is all it takes to put together these delicious little tartlets that combine tart plums with sweet marzipan. Perfect for enjoying with tea by the fire after a blustery walk.

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Makes 8 tarts

  • 320g ready-rolled butter puff pastry sheet

  • 100g marzipan

  • 300g small plums

  • 4 tbsp roasted flaked almonds

  • 3 tbsp strained apricot jam

  • 1 tsp water


Preparation time: 10 minutes

Cooking time: 20-25 minutes

1. Preheat the oven to 200°C/180°C fan.

2. Unroll the pastry sheet use a heart shaped pastry cutter to cut out large hearts. Carefully lay the hearts on a sheet of greaseproof paper on top of a baking sheet.

3. Without cutting through the pastry, score a line ½ cm in all the way around each rectangle. This will form a border to hold the fillings.

4. Thinly slice the marzipan and place it evenly with the border line on each tart.

5. Stone and slice the plums very thinly. Lay the slices on top of the marzipan, making sure the slices stay within the borders. Sprinkle with flaked almonds and place in the preheated oven.

6. Bake for 20-25 minutes until golden brown.

7. While the tarts are baking, heat the apricot jam and the water together until it is warm and syrupy.

8. Remove the tarts from the oven and using a pastry brush, brush the tops of each tart with the warmed jam. Serve warm.

© Sam Gates


Sam’s new book THE GREEN BATCH COOK BOOK, featuring 70 vibrant vegetarian and vegan make-ahead recipes, is out now.

THE GREEN BATCH COOK BOOK, THE BATCH COOK BOOK and THE TIN AND TRAYBAKE COOKBOOK by Sam Gates are available from Amazon and all good booksellers. Happy cooking!

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