Photo of Filo plum tarts by WW

Filo plum tarts

Points® value
Total Time
45 min
20 min
25 min
You’ll love these light, crisp pastries topped with frangipane and slices of juicy plums.


Calorie controlled cooking spray

8 spray(s)

Filo Pastry

270 g, 6 x 45g sheets filo pastry, thawed if frozen

Egg, whole, raw

1 medium, raw, beaten

Ground Almonds

50 g

Caster Sugar

25 g


4 small, halved, stones removed and thinly sliced

Icing Sugar

1 teaspoon(s), heaped, for dusting


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 2 baking sheets with the cooking spray.
  2. Cut each filo sheet into 8 equal squares. Layer the squares on the prepared baking sheets in 8 piles, misting each layer of pastry with a little cooking spray, and offsetting the squares as you go, to make a rough circle.
  3. Reserve 1 tbsp of the beaten egg, then mix the rest with the ground almonds and sugar to make a paste. Divide this mixture between the pastry circles, spreading it in the middle to leave a border around the edge. Top the almond mixture with the sliced plums. Brush the pastry borders with the reserved egg and scrunch up the pastry a little around the filling.
  4. Bake for 20-25 minutes or until the pastry is crisp and golden. Serve the tarts warm, dusted with a little of the icing sugar.
  5. Top tip: Keep filo pastry covered with a damp cloth until you need it, to prevent it from drying out.