Plum frangipane

Rosemary Shrager bakes a beautiful tart with classic French frangipane cream and seasonal plums
By Rosemary Shrager
Plum frangipane
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 40 minutes plus chilling
  • Effort: medium

Ingredients

For the sweet pastry case

  • 80 g cold unsalted butter
  • 150 g plain flour
  • 30 g icing sugar
  • 1 egg yolk
  • 3 tbsp cold water
  • 1 egg white, (optional)

For the filling

  • 8 plums
  • 2 tsp caster sugar
  • 75 g unsalted butter
  • 75 g icing sugar
  • 75 g ground almonds
  • 1 egg
  • 1 egg yolk, beaten
  • 15 g plain flour
  • 1 tsp ground cinnamon
  • cream, to serve

Method

1. For the sweet pastry case: rub the butter into the flour until the mixture resembles breadcrumbs, then add the icing sugar. Mix together, then add the egg yolk and water to form a dough.

2. Put the mixture on a lightly floured work surface. Bring the dough together, being careful not to overwork it. Form into a slightly flattened disc, wrap in cling film, and chill for about 20 minutes.

3. Roll out the pastry on a floured work surface to about 3mm thick, then use to line a buttered tart tin, or flan ring on a baking sheet, of 20-23cm diameter and 2.5cmm deep. Trim and keep the trimmings for lattices or decorations. Prick the base of the pastry with a fork and put the tin in the refrigerator to allow the pastry to rest and chill for as long as possible, or at least 20 minutes.

4. Preheat the oven to 200C/gas 6. Line the pastry case with greaseproof paper and pour in baking beans, rice or dried beans. Bake blind for 15 minutes. Remove the beans and paper and return the pastry case to the oven for a further 3-5 minutes. At this point, to make the case a little stronger, you could brush the bottom and sides with egg white before returning the pastry case to the oven.

5. For the filling: preheat the oven to 150C/gas 2.

6. Halve and stone the plums, sprinkle with 1 tsp caster sugar, place on a baking tray skin-side down. Sprinkle with the remaining caster sugar. Bake for 10 minutes then allow to rest.

7. Cream together the butter and icing sugar until smooth, then add the ground almonds, eggs, flour and cinnamon. Spread the mixture over the bottom of the tart case. Arrange the baked plums in the cream in a neat pattern.

8. Bake in the oven for about 1 hour until the frangipane cream filing is firm, but not cracked. Allow to cool and serve with cream.

This recipe is Rosemary's suggestion for a dinner party dessert. Click for her ideas for a cream cheese bavarois starter and chicken stuffed with mushroom mousse main.

Rate This Recipe

1
2
3
4
5