I adore frangipane and am wild for fruit pies and tarts – putting them together is a dangerous thing. This tart is incredibly simple and quite gorgeous looking, but takes a little while if you chill the pastry twice like you are supposed to. I should probably admit that it never gets two full chillings at my house, and still comes out just fine.
This recipe is a version of the one on Simmer Boston.
1 1/4 cup plain flour
125 grams butter cubed
1 egg yolk
2 tablespoons caster sugar
Cold water as neccesary (2+ tablespoons)
Good pinch of salt
Plums and frangipane
Plums – about 10 depending on size, not too ripe so they hold their shape.
I used a mix of colours which was quite pretty.
125g butter, softened
125g caster sugar
125g roasted ground almonds/almond meal
1 tablespoon plain flour
Make the pastry (use your Kenwood/KitchenAid)
Put sugar, flour, butter and a good pinch of salt into your stand mixer with the paddle or K attachment and mix till nice and crumbly,
Whisk egg and water together in seperate bowl and add into stand mixer, mix on medium until a smooth dough. Wrap dough into ball in plastic wrap and chill for an hour or so or for as long as you can bear.
Make the frangipane filling.
Cream the butter and sugar together in a mixing bowl with your hand mixer (or use stand mixer again) until light and fluffy.
Add eggs a bit at a time till combined then turn off mixer
Use a wooden spoon to fold in the almond meal ground almonds and flour.
Prepare the plums
Cut plums in half to remove seeds, then slice into even segments – about 12 per plum is nice.
Grease your tart tin, I used a rather unattractive bright green silicon one which I sprayed lightly with oil spray because I am lazy and YOLO. It worked just fine – I might be coming around to these silicon thingamajigs.
Take dough out of fridge and place onto floured bench top and roll out so it would overlap edges of your tin. Transfer over with your rolling pin like the clever clogs you are. Patch up any holes with spare pastry. Oops! Then put back in fridge for half an hour or as long as you can bear.
Have a cup of tea, and nibble on extra or wonky plums.
Preheat oven to 200c, and assemble tart.
Pour frangipane into tart, stick plums into it in some semblance of a pattern.
Bake at 200c for about 30 minutes – until it is nicely burnished on top. Serve hot or warm or cold (I prefer it cold) with some double cream.