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Plum Frangipane Tart

Makes 1 tart

Frangipane is a traditional combination of sweet almonds which complement fresh plums in this cross between a cake and a pudding. Serve this warm with cream or custard as a magnificent desert. Alternatively, dust the cold frangipane with icing sugar and serve with coffee.

Free from Soya
Organic

Ingredients

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Sweet Pastry Case

  1. Line a 20cm/8” round dish with parchment and preheat the oven.
  2. Put the spelt and plain flours, icing sugar and butter into a large bowl.
  3. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
  4. Sprinkle the water over the flour and stir to bring together a ball of dough. If it does not do this easily,
  5. add a few more drops of water. Cover the dough and leave it to stand for 15 minutes.
  6. Roll out the pastry to the thickness of a £1 coin and lift it into your prepared dish. Alternatively, press the pastry into a baking dish using your fingers.
  7. Cut away any pastry hanging over the side of your dish, and crimp the edges by pinching the pastry with your fore-finger and thumb.
  8. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  9. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  10. Bake for 20 minutes.

Plum & Almond Frangipane

  1. Put the butter and sugar into a mixing bowl and beat until light and fluffy.
  2. Break the egg into the bowl and beat until incorporated.
  3. Add the ground almonds and stir to combine.
  4. Stir in the self-raising flour to make a thick paste. Avoid adding any liquid as the plums will yield their own juice.
  5. Add the stoned plums, turning them over in the mixture.
  6. Tip the mixture into the cooked pastry case, spreading out the plums.
  7. Bake for 35-40 minutes.
  8. If serving cold decorate with a little dusting of sieved icing sugar.

Equipment

20cm/8” round, loose bottom cake tin, parchment paper, blind baking beans and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes

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Ingredients

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