Frangipane & Plum Tarts
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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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