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RECIPE: Zola Nene’s plum and almond tart

RECIPE: Zola Nene’s plum and almond tart

In parts of Britain, a prune and nut tart is a traditional part of Christmas. The ingredients both keep well in the cold months, and the sweet and salty combination has proven a family favourite for generations in the middle of a European winter.

The original recipe, however, comes from much warmer Italy where they didn’t need to rely on dried fruit and instead substituted in fresh plums in a dessert known as Torta di Prugne e Mandorle. It is this version of a plum and almond tart that is making a stunning resurgence of late around the world. In Italy the tart is said to “celebrate September when farmers’ markets are overflowing with small, dark Italian plums,” but here in South Africa, there is no better time for these fresh fruits than right now.

With that in mind, here is Zola Nene’s take on the absolutely classic plum and almond tart.

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A delicious plum and almond tart

Zola Nene's Plum and Almond Tart

A local twist on a European classic Recipes Plum, almond, tart European Print This
Serves: 6 to 8 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • For the plums:
  • 6 ripe plums, halved
  • 2 Tbsp. castor sugar
  • ½ cup water
  • For the tart:
  • ½ cup castor sugar
  • 200g butter, softened
  • 1 tsp vanilla
  • 2 large eggs, beaten
  • ¼ cup self-raising flour
  • 1 ½ cups ground almonds
  • For the vanilla Yoghurt (optional):
  • 500g plain yoghurt
  • 2 Tbsp. icing sugar
  • 1 tsp vanilla paste


Preheat oven to 180C.

Place the plums, cut side up, into a roasting dish, then sprinkle with sugar and water.

Place into the oven and roast for 20 minutes until the plums are tender

Spray a 24cm loose bottom fluted tart tin.

In a large bowl, cream the butter, sugar and vanilla until light and fluffy.

Beat in eggs, a little at a time then mix in the flour.

Mix together the flour and almonds, then fold into the wet ingredients.

Transfer mixture into the tin then arrange the plums on top, cut side up.

Bake tart for 45 minutes or until the edges are golden brown.

Remove from the oven. Allow to cool in the pan for 15 minutes, then remove the tart from the tin and leave to cool completely. Mix together the yoghurt, icing sugar and vanilla then serve with the tart, dusted with icing sugar.




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