Frangipane makes a deliciously rich filling that contrasts well with the slightly tart roast plums.
Frangipane is a mixture of ground almonds, butter, sugar and eggs that is used as a filling for cakes, tarts and pastries. Roast plums are always comforting- I made this when I had a whole morning to enjoy baking it and it looks beautiful before and after baking- a very easy and simple technique that produces a show-stopping result.
Although it looks difficult, it's actually quite a simple recipe- I promise!
This pastry recipe always produces a great flaky sweet pastry that holds its shape throughout baking and can be used for most sweet pastry desserts.
I used the rest of mine for little jam tarts- an extra little perk to enjoy after supper!
I hate wasting any pastry so if you have lots left over, freeze it and bring it back to room temperature the next time you need some.
200g soft slightly salted butter
400g plain flour
1 dessert spoon icing sugar
1 1/2 dessert spoon caster sugar
4tbsp cold water
200g unsalted butter
200g caster sugar
1tsp almond extract
200g ground almonds
Sprinkle of caster sugar
Creme fraiche or cream to serve
Preheat oven to 180 degrees C and put a baking tray in the oven to heat.
Weigh out your soft butter and flour and add to a large bowl. Using the ends of your fingertips, rub the butter into the flour until you have what looks like breadcrumbs.
Using a metal spoon stir in the egg, sugar and water until the dough starts to come together and then using your hands, shape it into a ball.
Wrap in cling-film and chill in the fridge for 30mins.
To make the frangipane, cream together the butter and sugar using an electric whisk. Once light and fluffy add in the eggs one at a time, beating well in between each addition. Then whisk in the almond extract and ground almonds until fully incorporated.
Once the pastry has been chilled, lightly flour a work surface and using a floured rolling pin, roll out the pastry thinly. Then lay the pastry over a greased 25cm tart tin. Using a bit of extra pastry push the pastry into the bottom of the tin and into all the grooves. Using a knife cut off any extra pastry from around the sides of the tin.
Next spread the frangipane over the pastry base until it reaches about half way up and smooth over with a spatula.
Next, remove the stones from the plums and chop into thin slices. Arrange the plums over the frangipane and sprinkle with a light dusting of caster sugar.
Bake in the preheated oven on the heated baking tray for 30-40 mins until golden brown.
The plums will release a lot of juice when cooking so don't expect the middle of the tart to be completely set when you take it out. As the tart cools afterwards it will set more.