Almond and Plum Jam Tart

Almond and Plum Jam Tart

I felt like a tart… err, making a tart. A jam tart. I had all this awesome jam in the fridge but wasn’t sure exactly what to do with it all so a tart seemed like a good idea.

The almond cream, well, I kind of wanted something to fill up the tart that wasn’t going to make it sickly sweet but that would work well with the plum jam. And so I came up with this little number.

Enjoy! Questions or comments are greatly appreciated and encouraged below.


The Crust

  • 125g vegan margarine
  • 125g sugar
  • 2 cups plain flour
  • 60mL tbs vanilla vodka

The Almond Cream

  • 100g blanched or raw almonds, pre-soaked in soy milk.
  • 250mL soy milk
  • 3 tsp corn flour
  • 2 Tbsp sugar
  • 2 tsp vanilla extract

The Rest

  • ¾ cup autumn plum jam (or your favourite flavour)
  • ½ cup almond flakes
  • 2 tbs sugar
  • 1 tbs icing sugar


  1. In a food processor, cream together the margarine and sugar till the margarine turns slightly paler.
  2. Add the flour and pulse till combined.
  3. Slowly add the vodka and pulse to bring together the dough.
  4. Cover and place in the fridge to rest for 20 minutes.
  5. In a blender combine the almonds, soy milk, cornflour, sugar and vanilla and blend to a smooth paste for 5 minutes.
  6. Remove the pastry from the fridge and roll out to cover the bottom and sides of a metal tart tin (preferably with a removable bottom to help separation).
  7. Cover in parchment and blind bake for 10 minutes, using rice, beans or baking beads to stop the pastry from rising.
  8. Fill the tart shell with the almond cream and bake for a further 10 minutes.
  9. After the cream seams fairly set, cover with the jam and top by sprinkling the almond flakes and sugar and return to the oven for a final 8-10 minutes till the almond flakes are golden.
  10. Allow to cool completely before serving.
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One Response to Almond and Plum Jam Tart

  1. Tim says:

    Great and easy to make recipe. Looking forward to making it tonight. Thanks Justin

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