How To Make Plum Frangipane Tarts
Get the recipe for these yummy tarts
- Serves: 8
- 1 x 375g ready-rolled puff pastry sheet, all butter if possible
- 8 plums, halved and stoned (pitted) or 6 if large
- Caster sugar for dredging
- 5 tbsp apricot jam
- Icing sugar
- For the frangipane:
- 50g butter, softened
- 50g caster sugar
- 1 small egg, beaten
- 50g ground almonds
- 15g plain (all-purpose) flour
Preheat the oven to 220C/200C fan/gas 7.
Unroll the pastry and cut into eight even-sized rectangles. Place on a baking sheet lined with silicone paper and using the point of a knife carefully score a rim about 1cm around each rectangle. Chill.
Make the frangipane by mixing all the ingredients together in a processor or byhand.
Divide the mixture between the eight rectangles and spread evenly leaving the rims clear.
Cut the plums into wedges and arrange artistically, according to their size, cut side down and gently pushed into the frangipane on each tart.
Dust well all over with caster sugar, including the pastry rim and cook for 10–15 minutes or until the pastry and frangipane are puffed up and golden brown. You may need to turn the baking sheet round at half time for even cooking.
Melt the jam with one tablespoon of water and brush all over the tarts when they come out of the oven to form a shiny glaze. Make sure there are no gaps.
Just before serving, dust with icing sugar and eat warm or cold with vanilla ice cream, crème fraîche or double cream.
Make It Easy Cookbook by Jane Lovett, £16.65, IMM Lifestyle Books. Photography
