Plum And Almond Tart
Indulge in the irresistible combination of buttery pastry, almond frangipane, and juicy plums with this delectable Plum Frangipane Tart recipe. The flaky pastry encases a luscious almond filling, topped with sweet ripe plums for a burst of fruity flavor. Dust with icing sugar for a touch of elegance and serve warm with a dollop of whipped cream or crème fraîche. Perfect for a special occasion or a cozy dessert at home.
— Constant Cookbook
Ingredients
- 375g/13¼oz plain flour
- 15g/½oz sugar
- 225g/8oz unsalted butter
- 1 free-range egg
- 4 tbsp ice-cold water
- 200g/7¼oz unsalted butter
- 200g/7¼oz caster sugar
- 2 free-range eggs
- 200g/7¼oz ground almonds
- 5-6 ripe plums
- , for dusting icing sugar
- whipped cream or crème fraîche
Instructions
- For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
- In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
- Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
- Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
- For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.
- Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
- Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.
- Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.
- Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.
Cook Time
1H
Prep Time
PT1H
Yield
6-8
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