This Plum and Frangipane Tart has a buttery short crust pastry, that’s filled with an almond frangipane and fresh plums. And a scattering of flaked almonds for good measure.
Serve warm with a good dollop of mascarpone or whipped cream, mixed with a few drops of almond flavouring.
When making the pastry, keep the butter as cold as you can. Placing the pastry in the fridge gives it a chance to rest before baking.
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Plum and Frangipane Tart
For the pastry
- 200 g plain flour
- 100 g unsalted butter chilled and cubed
- 30 g caster sugar
- 1 medium egg
- 2 tbs cold water
For the frangipane filling
- 100 g unsalted butter softened
- 100 g caster sugar
- 2 medium eggs lightly beaten
- 20 drops of high strength natural almond flavouring
- 2 tbs plain flour
- 100 g ground almonds
- 5 - 6 medium sized plums
- handful of flaked almonds
- Preheat the oven to 170°C.
- Grease and flour a rectangular loose bottomed tart tin 36 x 12 x 3cm H.
- Shake off any excess flour.
Make the pastry
- Place the flour, butter and sugar into a food processor and pulse until you have fine breadcrumbs.
- Add the egg and one tablespoon of water. Pulse again until the pastry dough comes together.
- If the dough hasn’t come together, gradually add the remaining water until it does. You may not need it all.
- Roll the pastry out thinly onto a lightly floured surface. Line your tin, allowing a little pastry to hang over the sides to accommodate any shrinkage while it rests.
- Place in the fridge to rest for about 30 minutes, this is essential in warm weather.
Make the frangipane
- Beat the butter and sugar together until light and smooth.
- Add the drops of almond flavouring to the eggs, giving it a little mix. This will ensure the almond flavouring is dispersed throughout the frangipane filling. Add this to the butter and sugar mix along with the flour. Mix until well combined.
- Add the ground almonds and mix until well combined.
- Take the pastry out of the fridge and cut off any excess pastry by passing the rolling pin over the edges of the tin.
- Spread the frangipane evenly over the pastry base.
- Decorate with the quartered plums, pressing them down slightly as you go. Top with flaked almonds.
- Bake in the centre of the oven for 35 – 40 minutes or until the surface of the frangipane becomes nice and golden.
- Leave to cool in the tin a little before serving.