Plum Frangipane Tart – a crisp sweet shortcrust pastry case filled with a soft delicious almond frangipane topped with sweet yet tart plums ❤
It feels like I’ve been trying to write this blog post for a long time now – life seems to have taken over a little – but don’t worry nothing can keep me away from baking and blogging ❤ The reason this post is coming to you so late is that I started my Masters this week – ahh super exciting and whatsmore I now have even more people to share all of my bakes with 😀
This scrummy tart is one of my faves – I absolutely love making frangipane, mainly because I love almonds and all things almond flavoured … so you can imagine what happens when I get my hands on marzipan!! (I may or may not have, on occasion just eaten marzipan …on its own…) The texture when using ground almonds is really delicious as well – soft and moist and all things nice!
I made this tart right at the end of plum season so I was using the lovely ripe plums from our tree – before the wasps got them! Plum have such a great flavour, super sweet and lovely and tart which just cuts through some of the sweetness perfectly! It’s a delicious tart to make for any occasion and you can use almost any fruit you prefer – pears are another great combo with almonds ❤
For the pastry –
125g unsalted butter, cubed
250g plain flour
75g caster sugar
1 medium egg
For the filling –
125g unsalted butter
125g caster sugar
125g ground almonds
2 medium eggs
1 tsp vanilla extract
4tbsp plain flour
100g plums, stoned, halved
1 – To make the pastry rub the butter and flour together until it resembles breadcrumbs. Fold through the sugar to the mix and then add the egg. Using your hands bring the mix together to form a dough. Knead for a couple of minutes just to ensure everything has combined. Wrap in cling film and chill for 30 minutes.
2 – Whilst the pastry is chilling you can make the frangipane filling. Cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla and flour – mix until fully combined. Fold through the ground almonds to form the frangipane sponge mixture.
3 – Grease an 8inch fluted tart tin – loose bottomed if you have it. Roll out the pastry to a thickness of about 5mm and line the tart tin, set aside. Preheat the oven to 180C whilst you prepare the plums.
4 – The plums should be stoned and halved already and next you’ll to chop the halves into 3 slices. So, from each plum you’ll have 6 slices.
5 – Spread the frangipane into the pastry case, all the way to the sides. Arrange the plums in a fan pattern on top of the frangipane – starting from the outside and work your way in to the centre. Bake for 40 – 45 minutes or until golden brown and cooked in the centre. Check with a skewer – if it comes out clean it’s done!