There’s nothing better than a beautiful tart with homemade shortcrust pastry, infused spiced plums and a rich almond frangipane filling. Best served with crème fraîche.
Preparation Time: 25 Minutes
Cooking Time: 50 Minutes
- 200g plain flour
- 100g cold butter (cubed)
- 50g golden caster sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 150g unsalted butter (softened)
- 150g icing sugar
- 150g ground almonds
- 50g plain flour
- ½ tsp cinnamon
- 3 eggs (beaten)
- 2 tsp dark rum
- 6 destoned plums (quartered)
- 50g butter
- 1 tsp allspice
- 2 tbsp caster sugar
- Freshly grated nutmeg, to taste
- For the pastry, combine the flour, butter and a pinch of salt in a food processor. Pulse until it resembles breadcrumbs.
- Add the vanilla, egg and 2tbsp cold water then pulse again to form a dough.
- Place the dough on a lightly floured surface and roll out into a disc.
- Line a 22cm loose base tart tin with the dough, ensuring to press it into the sides. Refrigerate for 30 minutes.
- To marinate the plums, add the butter, allspice, cinnamon, nutmeg and sugar to a frying pan and cook for one minute.
- In a mixing bowl add the plums then toss and coat in the spiced butter. Set aside
- For the frangipane, mix the butter and icing sugar in a bowl until soft.
- Incorporate the almonds, flour and cinnamon then add the eggs, one at a time, beating carefully.
- Add the rum and combine to make a smooth batter.
- Heat the oven to 180°C.
- Spoon the frangipane into the tart case and smooth.
- Insert the spiced plums into the frangipane then put the tart tin on a warm baking tray.
- Bake for 40-50 minutes. If the tart is taking on too much colour, cover with foil after 30 minutes of baking.
- Remove from the oven, check the plums are tender and poke a skewer into the frangipane, ensuring it comes out clean.
- Transfer the tart onto a cooling rack and rest for 10 minutes.
- Serve warm or cold with a refreshing dollop of crème fraîche.