Plum frangipane tart

08 September 2015

This is a very simple dessert to prepare and makes an ideal early autumn pudding, when plums are plentiful. You can also make it with quince, if you prefer.

Cooking time

1 hour

Serves

6



Ingredients

  • 6 - 8 large plums, cut into wedges with stone removed
  • 400g rough puff pastry (see ingredients below to make your own)
  • 300g frangipane (see ingredients below to make your own)

For the frangipane:

  • 100g ground almonds
  • 100g caster sugar
  • 100g unsalted butter
  • 1 large egg
  • Tablespoon of amaretto (optional)

For the puff pastry:

  • 250g plain flour, sieved
  • 190g cold butter, cut into little cubes
  • 125ml cold water

Method

To make the frangipane:

Frangipane is a sweet filling made with almonds that's used in tarts, cakes and pastries. To make it, cream the butter and sugar together in a bowl, then mix in the almonds and the egg. If you like, you can also add 1tbs of amaretto.

To make the pastry:

Mix flour and butter, then slowly add the water until combined. When you have your pastry roll out into a large rectangle on a floured surface.

Fold the dough in by one third on one side then fold the other third over the top. Roll out the sheet again then repeat by folding a third and third.

Place in cling film then put into the fridge for at least 30 minutes.

To make the tart:

Preheat the oven to 170°C

Roll out the pastry to the thickness of a £1 coin. Fill a roasting tray about 30-40cm. Prick the pastry all over and bake for 15 minutes. Allow to cool.

Spread the frangipane about 2 cm thick across the pastry leaving a rim around the edge.

Lay the plum wedges out in three lines, brush with melted butter, and sprinkle with demerera sugar.

Bake in the oven for about 30 minutes until golden brown. Check that your plums are cooked through.

Serve with crème fraîche, warm or cold.

Our thanks to www.goldhillorganics.com for providing this recipe to celebrate Organic September.

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