Buckwheat Pastry Plum Frangipane Tart

20cm/8” round, loose bottom cake tin, parchment paper, ceramic baking beans or rice and 2 x mixing bowls

BUCKWHEAT ALMOND PASTRY
100g Doves Farm Organic Wholemeal Buckwheat Flour
25g icing sugar
¼ tsp xanthan gum
75g ground almonds
75g butter, softened
2 egg yolks
1 tbsp water, to mix
butter, for tins
flour, for dusting

PLUM AND ALMOND FRANGIPANE FILLING
50g Doves Farm Organic Wholemeal Buckwheat Flour
1 tsp Doves Farm Baking Powder
50g ground almonds
50g butter
50g caster sugar
1 egg
250g plums, halved and de-stoned
1 tbsp demerara sugar

190°C, Fan 170°C, 375°F, Gas 5

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. Chop the butter into small cubes.
4. Add the butter cubes to the flour and using a fork or pastry blender work it in until it resembles breadcrumbs.
5. 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.
6. Pre-heat the oven.
7. Rub a little butter around the inside of 20cm/8” round, loose bottom cake tin or insert a baking liner.
8. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
9. 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.
10. Cut away any pastry that hangs over the edge of your dish.
11. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
12. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
13. 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. Chop the butter into small cubes.
4. Put the butter cubes and sugar into a mixing bowl and beat until light and fluffy.
5. Break the egg into the bowl and beat until incorporated.
6. Stir in the prepared flour blend to make a thick paste. Avoid adding any liquid as the plums will yield their own juice.
7. Add the stoned plums, turning them over in the mixture.
8. Tip the mixture into the cooked pastry case, spreading out the plums.
9. Sprinkle the demerara sugar over the top.
10. Bake for 35-40 minutes.