Buckwheat Plum Frangipane Tart

Makes 1 tart

Frangipane is a traditional sweet almond filling which compliments the fresh plums in this cross between a tart, a cake and a pudding. Serve warm with cream or custard as a magnificent dessert or dust the cold frangipane with icing sugar and serve with coffee.

Free from Soya


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Buckwheat Almond Pastry

  1. Measure the flour, icing sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
  2. Stir in the ground almonds.
  3. Add the butter and work it into the flour with a fork or pastry blender until it resembles breadcrumbs.
  4. Add the egg yolks and stir to make a soft, slightly sticky, ball of dough. If the dough is not slightly sticky, mix in a tablespoon of water. Cover the dough ball and leave it to rest for 30 minutes.
  5. Pre-heat the oven.
  6. Rub a little butter around the inside of 20cm/8” round dish or insert a baking liner.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  8. Roll the pastry out into a circle, 5cm/2” larger than your dish, and lift it into the dish OR simply press the dough into the dish using your fingers.
  9. Cut away any pastry that hangs over the edge of your dish.
  10. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  11. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  12. Bake for 10 minutes then remove from the oven, carefully lift the parchment and contents off the pastry and return it to the oven and cook for a further 4-5 minutes without browning too much.

Plum and Almond Frangipane Filling

  1. Measure the flour and baking powder into a bowl, stir to combine and sieve into another bowl.
  2. Stir in the ground almonds.
  3. Put the butter and sugar into a mixing bowl and beat until light and fluffy.
  4. Break the egg into the bowl and beat until incorporated.
  5. Stir in the prepared flour blend to make a thick paste. Avoid adding any liquid as the plums will yield their own juice.
  6. Add the stoned plums, turning them over in the mixture.
  7. Tip the mixture into the cooked pastry case, spreading out the plums.
  8. Sprinkle the Demerara sugar over the top.
  9. Bake for 35-40 minutes.


20cm/8” round, loose bottom cake tin, baking liner, parchment paper and baking beans or rice for blind baking, mixing bowl and pastry blender.


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

35-40 minutes

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