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Plum Frangipane Tart

Plum Frangipane Tart

Plum Frangipane Tart has to be one of the tastiest tarts out there … and it looks mighty pretty too! Buttery, flaky shortcrust pastry tart shell is filled with sweet almond frangipane filling and then topped with the most beautifully coloured plum slices. 

 

Scale

Ingredients

For the dough

525g (3 1/2 cups) plain flour, sifted, plus extra for dusting

80g (1/2 cup) icing sugar, sifted

1 lemon, zest

275g butter, cut into small cubes

2 large eggs, beaten

1 splash milk

 

For the filling

75g (1/3 cup) unsalted butter, room temperature

120g (1/2 cup) granulated sugar

2 eggs, plus one for the egg wash

1 teaspoon, vanilla extract

180g (1 ½ cups) almond meal

Pinch of salt

 

Approximately 6 plums

20g (¼ cup) flaked almonds, optional

1 tbsp honey

Instructions

For the dough

  1. On your work surface place your flour, icing sugar and lemon zest into a mound. Add your cubed butter. TIP: ensure your hands are cold so as not to melt the butter. Using your fingers tips, rub the flour, sugar and butter together until it resembles a fine crumbly mixture. 
  2. Add the eggs and milk and start working it together until you have a ball of dough. Pat it into a flat round. Wrap it in cling film and place in the fridge for half an hour minimum.
  3. Pre-heat the oven to 180C. Remove the dough from the fridge, dust your work surface with flour, cut the pastry in half and, using a floured rolling-pin, roll one of the pieces out until it’s just under 1/2cm thick. Line your pie tin (round or circular) with the pastry, trimming off any excess round the edges using a sharp knife. Prick the base of the pastry all over with a fork. Line the pastry with baking paper and fill with rice. Bake in the oven for 15 mins until the pastry is firm. Remove the paper and rice and bake for a further 5 minutes.

 

For the filling

  1. Whilst the pastry is cooling, make the filling, in a large bowl cream the butter and sugar together with an electric beater on medium speed. Add the eggs, extract, almond meal, salt and stir until combined. Whisk the final egg in a small bowl. Brush the par baked pastry crust with the egg wash (this seals the pastry and prevents it from going soggy with the filling). Pour the filling into the tart shell and spread out evenly. 

 

To decorate

  1. Starting from the outside and working your way in, place your plum slices flat, next to one another, spiralling in on top of the filling. Place the tart back in the oven and bake for 45 minutes, until the filling has browned. Remove the tart from the oven and brush the plums with honey.  Sprinkle with flaked almonds and thyme sprigs. Serve with some double cream and enjoy!

Notes

I used one 24cm tart tin and two 12cm tart tins for this recipe. If you would prefer to make just the one tart then use 28cm tart tin.

Keywords: Tart, dessert, fruit