To make the short crust pastry, sift the flour into a large bowl, using your fingertips rub the butter into the flour until the mixture resembles breadcrumbs. Add the water and mix to a dough. Bring together into a ball, wrap in cling film and refrigerate for twenty minutes.
On a floured surface, roll out the pastry to fit a 25cm diameter loose-bottomed flan tin. Fold the pastry into a buttered flan tin and let it rest in the refrigerator for at least two hours.
Pre-heat the oven at 180º/ 350ºF/ Gas 4. Line the pastry with grease proof paper, cover with baking beans and blind-bake for 15 minutes. Remove from the oven and allow to cool before removing the paper and beans.
In a large bowl grate the rind from the lemons, and then add their juice. Add the cream, almonds, sugar, eggs and melted butter and with a hand blender mix together to a smooth paste then stir in the Limoncello.
Place the plums on the bottom of the pastry and pour the mixture on top. Bake in the middle of a pre-heated oven at 180º for 20 minutes. Switch off the oven and allow to cool in the oven.
Once ready, decorate with a thick layer of icing sugar and serve.
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