Frangipane & Plum Tarts


These tarts are really delicious. The recipe is from a really lovely cook book called The Vintage Tea Party Year. You could easily make these in advancec and put it all together when your ready to serve them.

You'll need...

For the Pastry...
200g plain flour
20g caster sugar
100g butter, cubed
1 egg, beaten

For the filling...
50g unsalted butter
50g muscovado sugar
50g ground almonds
½ egg, beaten
½ tsp almond extract
4 British plums

To Make...
Make the pastry first as it needs to chill in the fridge for 30 mins before you use it.
Sift the flour & sugar into a bowl. Add the butter and rub into the lour with your fingertips until it looks like fine breadcrumbs.
Add the egg and 2 tbsp of cold water. Mix together into a dough. Cover with cling-film and chill.
Make the filling in the meantime, mix together the sugar and butter.
Add the almonds, egg and almond extract.

Preheat the oven to 180oC
Roll out the pastry on a floured surface.
Line six 8/9cm tart tins with the cut, cutting off the excess.
Bake for 15mins. Then allow to cool.
Spoon in the Frangipane filling into the cooked pastry, filling about half way.
Smooth into the corners.
Slice the plums and add to the top of the tarts.
Bake for 15 mins.
Really yummy hot or cold.

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