Plum frangipane tart recipe

11 ratings

Create a dazzling, sweet centrepiece with this gorgeous tart recipe. Get your little ones involved and make this plum frangipane tart - thick, velvety almond filling poured into a light, flaky pastry and covered with slices of juicy plums. See method

  • 30 mins to prepare and 55 mins to cook
  • 755 calories / serving

Ingredients

  • 1 x 375g sheet ready-rolled shortcrust pastry
  • 100g butter, softened
  • 125g (4oz) caster sugar, plus 1 tbsp extra
  • 2 eggs beaten
  • 1 tsp vanilla extract
  • 175g (6oz) ground almonds
  • 50g plain flour, plus extra for dusting
  • 6-8 firmish plums, halved, pitted and cut into eighths
  • icing sugar, to dust

Each serving contains

  • Energy

    3160kj
    755kcal
    38%
  • Fat

    49g 70%
  • Saturates

    18g 90%
  • Sugars

    34g 38%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 69.6g Protein 13.1g Fibre 3.5g

Method

  1. Lightly dust your work surface with flour. Unroll the pastry and roll out a little wider, then use to line a 23cm (9in) fluted tart tin. Cut off a little excess pastry and roll into a ball, dip in some flour and use to push the pastry well into the corners and fluted sides. Cut off the overhanging pastry with a sharp knife. Chill for 30 mins.
  2. Meanwhile, make the frangipane. Cream the butter and sugar until pale and fluffy. Add the eggs and vanilla a little at a time, beating well after each addition. Fold in the almonds and flour.
  3. Heat oven to Gas Mark 4, 180°C, 160°C fan. Spoon the frangipane into the tart case, smoothing the surface. Arrange the plum slices, slightly overlapping, over the top, pressing slightly into the frangipane. Sprinkle over 1 tbsp sugar, place the tin on a tray and bake for 45-55 mins, until the pastry is golden and the fruit tender. Finish with a dusting of icing sugar.

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