8 Mar 2018

Sliced Plum Frangipane Tart

I bought a punnet of plums from Aldi, these were an impulse purchase based on price and the fact that the plums looked so pretty! There were only 5 plums and I decided that cutting them up into slices was the way to go.

The buttery pastry base is easy to make and likewise with the frangipane topping. I was slightly concerned the plum slices would sink but amazingly they stayed on top to show how bright they are. I sprinkled over some flaked almonds and crushed over a few amaretti biscuits.

I made the same plum frangipane tart sometime back but using halved plums.

Thermomix Instructions in Italics

You will need: Oblong deep fluted tart tin with loose base.35cmx10cmx3cm

For the pastry:
  • 175g plain flour, plus extra for dusting
  • 75g cold butter, cubed
  • 25g caster sugar
  • 1 medium egg, beaten with 1 tbsp cold water
For the filling:
  • 75g butter, softened
  • 75g caster sugar
  • 2 eggs, beaten
  • 75g ground almonds
  • 2 tsp plain flour
  • ½ tsp almond extract
  • 5 plums halved, stoned and sliced
For the topping:
  • Crushed Amaretti biscuits
  • Flaked Almonds
Place the flour and butter in a food processor and whiz to a breadcrumbs consistency. Add the sugar whiz then add 3 tablespoons of the egg and water mixture. Whiz until the dough just comes together.
Place the flour, butter, sugar and 3 tablespoons of the egg and water mixture into the TM jug 20 Secs/Speed 4.

Chill the pastry for 30 minutes. Remove from the fridge and allow to come to room temperature. Roll the pastry out on a lightly floured surface and line the tin,

Preheat the oven to 190°C/170°C fan/ Gas 5 and place a large heavy baking sheet inside on the oven rack to heat up.

Prick the base of the pastry all over with a fork, now chill in the fridge for 30 minutes.

Line the pastry case with crumpled baking paper and spread over a layer of baking beans. Bake for 10 minutes. Remove from the oven and remove the baking paper and beans. Return the part baked pastry case to the oven for 10 minutes until light golden brown. Leave the pastry case in the tin to cool on a rack.

Now make the frangipane filling by placing the butter and caster sugar into the food processor, whiz briefly. Add the ground almonds, flour, eggs and almond extract. Whiz again until smooth.
Add the butter, caster sugar, flour, ground almonds, almond extract and eggs to the TM jug 1 min/speed 3.

Reduce the oven to 180°C/160°C fan/Gas 4. Pour the frangipane into the pastry lined tin, Arrange the plum slices cut down side on top of the filling. Scatter over crushed Amaretti biscuits and flaked almonds.

Bake for 45 minutes until the tart is golden brown. Cool on a rack.

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Plum and Pear Slice
Raspberry, Almond and Custard Cake
Blueberry and Lemon Drizzle Cakes