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Image / Living / Food & Drink

Plum Almond Tart

Lynda Booth from the Dublin Cookery School shares her favourite frangipane recipe that can be varied to ensure you get the juiciest, sweetest in-season fruits.


by IMAGE
19th Oct 2013
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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.

 

Frangipane
Serves 6

Ingredients

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
  • crème fraîche, to serve

 

Method

Preheat the oven to 200ºC / 180ºC Fan / 400ºF / Gas 6. 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 leftover, 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 you’re 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 the pastry come together. Refrigerate as above.

Roll out the pastry and line the quiche tin. Place a sheet of baking parchment over the pastry and fill with dried pulses. Bake the pastry in the preheated oven for 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.

 

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