plum frangipane tart

It's plum season in Sydney so I'm using plums in just about everything I'm baking at the moment in cluding this plum frangipane tart. I've been making frangipane tarts forever using whatever fruit is in season and the plum version always goes down well. Looking through some of my old posts I realise I've never shared the recipe with you and today I'm going to rectify that situation.

I love making frangipane tarts because they're so verstaile and best of all, you don't need to pre-bake the pastry shell. I had some shortcrust pastry in the freezer; I whipped up the frangipane mixture in the food processor and I had a few unopened bottles of plum jam in the cupboard, so making the tart was a snap. 

I make jam regularly but I rarely eat it and the plum jam I used was bottled in 2014! I'm happy to say it was in perfect condition and I now have to add that opened bottle to the other half used bottles of raspberry jam, blackberry jam and blood orange marmalade residing in my fridge.

If you'd like to make your own plum frangipane tart, here is the recipe. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Makes a deep 17cm tart or a shallow 22cm tart
¼ cup icing sugar (confectioner’s sugar)
¼ cup almond meal
175g plain flour
Pinch salt
110 g (4 oz) cold unsalted butter, diced
1 egg yolk lightly beaten

⅓ cup plum jam

100g unsalted butter
100g caster sugar
1 tsp vanilla extract or finely grated orange rind
1 beaten egg
100g almond meal
Pinch salt
1 tbs flour
1 tbs rum or orange juice 

3-4 large plums
1 tbs caster sugar
1 tbs finely chopped pistachios

To make the pastry, combine all the dry ingredients in a food processor, and whiz for a few seconds until well combined and free of lumps. Add the cold butter and whiz until the mixture resembles breadcrumbs. Add the egg yolk and whiz until a soft dough just starts to form around the blade. Remove the dough from the food processor and gather the pastry into a ball; flatten slightly before wrapping in plastic and placing in the fridge. You’ll only need about half of the pastry dough to make a 17cm tart or the full quantity to make a 22 cm tart. The pastry freezes well so just wrap the remaining pastry in plastic wrap and store in the freezer. 

Refrigerate the pastry for an hour and then roll out thinly - 3mm thick. Line a greased deep 17 cm or shallow 22cm flan tin with the pastry then return to the fridge for another 30 minutes. Trim excess pastry.

Cream together the unsalted butter, sugar and vanilla or orange rind until light and fluffy. Add the egg followed by the almond meal, salt, flour and rum or juice. You should end up with a soft paste. Refrigerate until required.

Preheat the oven to 190°C. Halve the plums; remove the seeds then quarter each half. Sprinkle a tablespoon of sugar over the plum slices. Set aside. 

Spread a thin layer of jam over the base of the tart shell, then fill the pastry shell with the frangipane mixture stopping about ½ cm from the top, then level the surface with a knife. Decoratively arrange the plum slices over the filling then sprinkle over the chopped pistachios. 

Place the tart on an oven tray and bake at 190°C/375°F for an hour or until the frangipane filling has puffed and is golden brown. The 22cm tart will take less time to bake. Let the tart cool in the switched off oven for 30 minutes. Remove from the oven, place on a rack and let the tart cool completely. 

If you like you can glaze the plum slices with some warmed apricot jam. Place in the fridge until serving time. Serve as is or with a dollop of cream.

I took this into work and it disappeared in record time, so quickly I didn't get a chance to snaffle a slice for myself.

See you all again next week with some more baking from my kitchen.

Bye for now,


No comments

Post a Comment

© DELICIOUS BITES • Theme by Maira G.