Archive of BBC Food Recipes

Plum and almond pie

Prep time 1-2 hours
Cook time 1-2 hours
Serves 18
Dietary Vegetarian
From Hairy Bikers' Meals on Wheels
You could substitute the plums with other seasonal fruits in this winning pie. Raspberries or apricots would both work brilliantly.


  1. Preheat the oven to 180C/350F/Gas 4. Grease and line three loose-bottomed 18cm/7in tart tins.

  2. For the pastry, measure the water in a jug, add the sugar and stir until the sugar has dissolved.

  3. Sift the flour, baking powder and salt into a bowl. Add the fat and rub in with your finger tips until it resembles fine breadcrumbs.

  4. Make a well in the centre of the flour mixture and pour in the water as quickly as possible, using your fingertips to mix together and form a dough. You may need to add a little more water. Wrap the dough in cling film and rest for at least an hour.

  5. Roll the pastry out thinly on a floured work surface and use it to line the tart tins. Spread the base of each tart with about two tablespoons of the jam.

  6. Meanwhile, melt the butter and sugar together, add the ground almonds, eggs and almond essence and mix well. Pour the mixture evenly into the three pastry-lined tins.

  7. Place the plums on top of the tarts cut side up, sprinkle with flaked almonds then bake in the oven for 40-45 minutes or until the filling is set.

  8. Melt the redcurrant jelly in a pan and brush it over the warm tarts.


For the pastry

  • 4 tbsp water
  • 60g/2¼oz caster sugar
  • 450g/1lb plain flour
  • 1 tsp baking powder
  • pinch salt
  • 175g/6oz lard or vegetable shortening
  • 55g/2oz butter
  • 60g/2¼oz caster sugar

For the filling

  • 6 tbsp plum jam
  • 350g/12oz butter
  • 350g/12oz sugar
  • 350g/12oz ground almonds
  • 6 free-range eggs
  • 3 drops almond essence
  • 12-14 plums, washed, halved, stones removed
  • flaked almonds, to garnish
  • 3 tbsp redcurrant jelly

Shopping List

Plum and almond pie

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!