Plum frangipane tart
Everyone needs an easy, impressive and drop-dead-delicious pastry recipe up their sleeve. Mine is the incredibly versatile frangipane tart which gets a different flavour added every time I make it. I’ve made it with nectarines and with raspberries and I fall in love with it more and more every time I make it.
I made this stunning tart for the NoMU Recipe Mailer for June using their stunning products. This tart really is the epitome of a chic dessert or tea-time treat and is much simpler than you might think.
Ingredients
for the pastry
- 250 g flour
- 100 g icing sugar
- 150 g butter cubed
- 2 egg yolks
- 1 teaspoon NoMU Vanilla paste
- 3-4 tablespoons ice water
for the frangipane filling
- 150 g butter room temperature
- 150 g caster sugar
- 1 teaspoon NoMU Vanilla paste
- 2 ml almond essence
- 2 eggs and 1 egg yolk
- 150 g ground almonds
- 50 g flour
- 4 large plums thinly sliced
Instructions
- To make the pastry, combine the flour, icing sugar, butter and vanilla paste in the bowl of a food processor and pulse until the mixture resembles rough breadcrumbs.
- With the motor running. add the egg yolks and just enough water for the dough to come together in a ball.
- Remove the dough from the food processor and shape into a disc. Wrap in cling film and place in the fridge for 30 minutes.
- After 30 minutes, roll the dough out on a floured surface and place in a suitable tart case.
- Place back in the fridge while you get started on the filling. Pre-heat the oven to 180°c.
- In the bowl of a mixer, cream together the butter and caster sugar until light and fluffy.
- Add the vanilla paste, almond essence and eggs and beat well, scraping down the bowl if necessary.
- Add the ground almonds and flour and mix until well combined.
- Spread the almond mixture onto the prepared pastry and top with the sliced plums.
- Place the tart in the oven and allow to bake for 20-25 minutes until the frangipane is golden brown and cooked.
- Remove from the oven and allow to cool before slicing and serving.
