Plum & Lemon Zest Frangipane Tart with Butter & Almond Pastry
Plum & Lemon Zest Frangipane Tart with Butter & Almond Pastry
Plums that are cooked and juicy
It’s the season to be harvesting from trees.
Apples, pears and plums are starting to be prolific in gardens so I wasn’t surprised that a friend gave me a bag full of ripe and ready to eat plums.
I made a frangipane tart with them, well, some of them anyway.
I’ve still more to decide what to do with, so look out for more recipes using them.
Why a Plum and Frangipane Tart?
Because I had some ground almonds left over from something else and you know that I can’t let any ingredients go to waste, so plum and frangipane tart it was.
The good thing about being able to make frangipane, it’s really quick to make and so many things go with it.
Have you tried a frangipane tart with pear or apple?
Maybe one with apricots, rhubarb or even a few raspberries or blackberries?
All these fruits make incredible frangipane tarts with hardly any change in the recipe, so getting to grips with making a frangipane means that whatever season it is, it’s always the season for a great tasting tart.
Go on, give it a go and enjoy your sweet life!
Plum & Lemon Zest Frangipane Tart with Butter & Almond Pastry
Warm plums with sweet frangipane - irresistible
What You Need
Butter & Almond Pastry
175g plain Flour Plus Extra for Rolling
50g Ground Almonds
125g Butter – Chilled & cut into small pieces.
50g Castor Sugar
1 egg Yolk
Cutting the butter in with a pastry cutter helps the butter not to melt from the heat of hands
A bowl full of juicy
How It’s Done
Butter & Almond Pastry
Place the flour, ground almonds and cold butter into a bowl.
With your fingertips, rub the butter until the mix resembles breadcrumbs – See Tip Box
Add the castor sugar and mix it together so it’s all incorporated
Mix in the egg yolk and bring he dry ingredients together to form a smooth soft dough.
Wrap the pastry dough in cling film and place in the fridge for an hour.
After an hour, roll the pastry out and line a tart dish – See tip Box
Place the lined tin back into the fridge until you’ve made the filling.
Cut them in half, stones out & ready to be used
Frangipane with Lemon Zest
In an electric mixer, beat the softened butter and sugar together until its very light in colour and fluffy - See Tip Box
Add the eggs and ground almonds and beat together until all mixed in – See Tip Box
Use a beater attachment on the electric mixer
Putting it Together
Heat the oven to 180c and place a baking tray in the oven while it’s heating up so the tray heats up too - See Tip Box
Take the lined tart dish from the fridge and pour the frangipane into it.
Arrange the halved plums on the top of the frangipane.
Place the tart into the hot oven for approximately 40-50 minutes, until the top is a nice golden brown and set in the middle.
Remove from the oven.
Let it cool for ten minutes before eating or let it cool completely before enjoying with a dusting of icing sugar.
Frangipane goes on top of the pastry, ready for all those plums
Tip Box
Plums – How many plums needed for this is a bit of an estimate. It depends on how big your dish is and the size of the plums. I know that I’d rather have a lot of juicy plums in this, so air on the side of more rather than less.
Rub Butter - into the flour with your finger tips or a metal tool – see picture
Mix in almonds – When mixing in the ground almonds and egg (frangipane) don’t over mix it. All the air put in by beating the egg and sugar together will be lost if its over mixed at this stage.
Electric Mixer – If you have one, use an electric mixer to with a beat attachment, if not, use a wooden spoon and get those muscles working.
Roll Out Pastry – Don’t use too much extra flour when rolling out the pastry, too much flour will make the pastry dry.
Line the dish or tin - If the pastry breaks when lining the tart tin, don’t worry, just squish it back together.
Lemon Zest – Trust me, adding the zest of a lemon really lifts the richness of the frangipane and brings out all the flavour of the fruit.
Oven Tray - Letting the oven tray get really hot before placing the pie dish onto it to bake, helps the bottom of the tart to cook and not be a soggy mess.
The pie dish goes onto a hot oven tray
