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Image / Editorial

Plum Almond Tart


by IMAGE
19th Oct 2013

Frangipane tarts studded with fresh fruit always look so alluring. The frangipane in this tart is moist and the fruits can be varied according to what’s in season. In the summer, peaches, raspberries, nectarines, cherries and blueberries offer alternatives to the plums suggested here. If I’m using raspberries or blueberries, I use much less fruit as they ooze so much more juice. About 200g raspberries placed around the tart, for instance, works very well.

Serves 6

For the pastry

180g flour

100g cold butter, cut into cubes

2 tbsp icing sugar

1 egg, beaten

2 rounded tbsp plum or apricot

jam

For the filling

120g unsalted butter,

at room temperature

120g caster sugar

2 large eggs

120g ground almonds

zest of 1 lemon

10 plums

icing sugar, to decorate

cr’me fra?che, to serve

Equipment

23cm quiche tin

Oven

Preheat the oven to 200?C, 180?C Fan, 400?F, Gas 6.

To make the pastry

Place the flour, butter and icing sugar in a food processor and mix until fine. With the machine running, pour in about three-quarters of the beaten egg. Open the lid of the food processor and feel the pastry. If you think that it’s moist enough to come together, pulse for another few seconds and turn out onto your countertop. You may well need all of the egg. At the end, the pastry should be neither too firm nor too soft. (If you happen to have any beaten egg left over, reserve it for later.) Remove the dough to a lightly floured surface and knead gently for a few seconds to bring it together. Wrap the pastry in cling film. Press into a flat disc about 2.5cm in depth and place in the fridge for about 1 hour.

If making the pastry by hand, put the flour, butter and icing sugar in a bowl. Chop the butter finely with a knife, then using the tips of your fingers, rub the butter lightly into the flour. Bind with just enough beaten egg to make thepastry come together. Refrigerate as above.

Roll out the pastry and line the quiche tin. Place a sheet of baking parchmentover the pastry and fill with dried pulses. Bake the pastry in the preheated ovenfor about 15 minutes, or until it’s just beginning to go golden around the edges.Very carefully remove the dried pulses and the greaseproof paper.

Extracted from From Lynda’s Table by Lynda Booth (DCS Publishing, approx €25), out November 15 in bookstores nationwide and online at dublincookeryschool.ie.

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