Photo of Filo plum tarts by WW

Filo plum tarts

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 teaspoons, 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.