Plum Frangipane Tart

 

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It’s a bank holiday/long weekend here in the UK. Just before it though, I had a fair amount of time on my hands and got my fair share of weekly baking in. This plum frangipane tart was one of my bakes.

Plums, blackberries, blueberries, any fruit with a slight tartness to it always works beautifully with this recipe. I especially love to use plums though: you get this contrast between the fruit’s rich purple skin against the warm flesh of the fruit and tan frangipane filling. Not to mention the flavours you get with each bite – a burst of slightly tart, but sweet juice from the plums cutting through the sweet frangipane filling.

Luckily, plum season lasts for quite some time (May – early October) so you’ve got many months to make this tart with seasonal ingredients!

This is one of the first recipes my dad shared with me that I successfully made in the first go, and it’s now one that I keep in my back pocket for any last-minute bakes I’ve committed to. It also easily scalable – big tarts, little tarts, you can bake a different sized tart for every member of the family. Serve a slice of this one up at room temperature on its own, or for an extra bit of indulgence, with a generous scoop of vanilla ice cream.

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PLUM FRANGIPANE TART

Serves 12-14

Part 1: Shortcrust pastry

If you’re looking for a shortcut, you can easily pick up shortcrust pastry from most supermarkets. This can be made up to 3 days in advance and stored in the fridge until use. Take out of fridge 15 mins before rolling so the pastry can soften.

95g Butter

95g Sugar

A couple drops of vanilla

Salt to taste

Lemon juice to taste

65g Egg

200g Flour

  1. In a medium bowl, mix butter, sugar, vanilla, salt and lemon juice until fluffy.
  2. Add eggs in slowly, one at a time until fluffy and mixed well.
  3. Incorporate flour in until it is just mixed.
  4. Leave it in the fridge to chill for 15 minutes before rolling out.
  5. Preheat the oven to
  6. Roll out the pastry on a lightly floured surface until it’s 0.5cm thick and line a 9” pie tin, trimming off any excess dough.
  7. Set aside.

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Part 2: Frangipane filling

This can be made a couple days in advance and stored in the fridge – but best to have at room temperature before baking.

5oz Unsalted butter, room temperature

5oz Sugar

2 Eggs

2oz Flour

5oz Ground almond

Baking powder, pinch

Vanilla, to taste

1tsp Lemon juice

  1. In a medium sized mixing bowl, combine butter and sugar until fluffy.
  2. Mix in remaining ingredients until well combined, and mixture is fluffy.
  3. Set aside if using immediately, otherwise wrap tightly in saran wrap and store in the fridge until 15 minutes before use.

 

Part 3: Assembly

6 Large dark plums, sliced into thin wedges

1 Gelatin sheet (powder can also work)

¼ cup Water

  1. Preheat the oven to 175℃/350℉
  2. In a small bowl, place the sheet of gelatin in cold water until softened (10 mins). Once softened, remove the gelatin and place in a small pan with ¼ of water, boil until it’s dissolved and the mixture is clear.
  3. Pour the gelatin into a bowl and set aside to cool slightly.
  4. Spread an even layer of the frangipane filling in the lined pie tin, leaving 0.75cm to the top of the pastry.
  5. Arrange the sliced plums on top, fanning them out to cover the surface of the filling.
  6. Bake for 30 minutes, or until the pastry is browned.
  7. Remove from the oven and let it cool.
  8. Finish by brushing the glaze on the fruits – it should be a bit cool as to not cook the fruit, but still runny enough. The glaze will help preserve the fruits’ moisture and give your tart a nice shine.
  9. Allow the glaze to set before serving.

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