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Buckwheat Pastry Plum Frangipane Tart
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About this recipe:
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.
Equipment:
20cm/8” round, loose bottom cake tin, parchment paper, ceramic baking beans or rice and 2 x mixing bowls
Ingredients:
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
Method:
190°C, Fan 170°C, 375°F, Gas 5
Buckwheat Almond Pastry
- Measure the flour, icing sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
- Stir in the ground almonds.
- Chop the butter into small cubes.
- Add the butter cubes to the flour and using a fork or pastry blender work it in until it resembles breadcrumbs.
- 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.
- Pre-heat the oven.
- Rub a little butter around the inside of 20cm/8” round, loose bottom cake tin or insert a baking liner.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
- 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.
- Cut away any pastry that hangs over the edge of your dish.
- Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
- Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
- 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
- Measure the flour and baking powder into a bowl, stir to combine and sieve into another bowl.
- Stir in the ground almonds.
- Chop the butter into small cubes.
- Put the butter cubes and sugar into a mixing bowl and beat until light and fluffy.
- Break the egg into the bowl and beat until incorporated.
- Stir in the prepared flour blend to make a thick paste. Avoid adding any liquid as the plums will yield their own juice.
- Add the stoned plums, turning them over in the mixture.
- Tip the mixture into the cooked pastry case, spreading out the plums.
- Sprinkle the demerara sugar over the top.
- Bake for 35-40 minutes.
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