Plum and Frangipane Tart
For the pastry
- 375g plain flour
- 1 tablespoon caster sugar
- 225g unsalted butter, cut in cubes
- 1 egg
- 2 tablespoons of ice cold water
For the frangipane
- 200g unsalted butter
- 200g caster sugar
- 2 eggs
- 200g ground almonds
For the tart filling
- 6ish ripe plums cut into eighths stone removed
- Icing sugar, for dusting & creme fraiche
- For the pastry , sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl . Rub the butter and flour between your thumb and fingertips until the mixture resembles breadcrumbs.
- In a jug or small bowl , beat the egg together with four tablespoons of ice cold water. Pour into the flour mix.
- Slowly bring the ingredients together with your hands to form a dough, being careful not to over work it.
- Knead the dough lightly on a clean floured work surface then wrap it in cling film and refrigerate for at least 30 minutes.
- For the frangipane beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs in a bowl and add one at a time beating well after each addition. Add the ground almonds and mix until combined, set aside.
- Preheat oven to 180c/350f/gas 4. Dust work surface with flour and roll out the chilled pastry as thin as you can. Use it to line a25cm tart ring or 6-8 tartlet rings 8cm in diameter. Trim away excess.
- Spoon the frangipane Into the tart case until it’s about 1/2 way up. Smooth over the surface with a spatula and cover the frangipane evenly with plums.
- Bake for 30-40 minutes 15-25 for tartlets or until pastry is crisp and golden brown.
- Remove tart(s) from oven. Dust with icing sugar and serve with creme fraiche.
The pastry will be light and sweet. The plum adds a good edge of sharpness. Like a well-constructed perfume, its about balance and proportion
This is a wonderful aromatic desert, really great for the festive season and relatively easy to make. The end result is both delicious and looks suitably impressive.
Happy and healthy festive season to you all.
Sending my very best wishes,