You can choose to either make the pastry or buy it ready made. I do both, but this time I made sweet pastry which was pretty quick (recipe for the pastry at the bottom of the page).
I haven't cut into this yet, but looking forward to a slice later today, with lightly whipped cream. Delicious!
Plum Frangipane Tart with Honey & Black Pepper.
Ingredients:
1 sheet ready rolled or homemade shortcrust pastry
6 plums, destoned and sliced
125g caster sugar
100g softened butter
2 eggs
1 tsp vanilla extract
2 tbsp. runny honey
180g ground almonds
50g plain flour
a few grinds of black pepper
Method:
Line your tart case (9 inch) with the pastry, trim the edges and pop in the fridge to chill for 30 minutes. Set oven to 180C (or 170 fan oven).
With an electric beater, or by hand, mix the butter and sugar until light and fluffy. Add the eggs, one at a time along with the vanilla and honey and continue to mix well.
Next add the flour, ground almonds and a few grinds of black pepper. Fold into the mix until incorporated. Pile into the pastry case. Place the sliced plums in a circle (see picture) and press gently into the frangipane mixture. Paint milk on the pastry edges and pop in the oven for 45 minutes, or until the pastry is golden and the plums soft.
Leave to cool a little and enjoy with cream, custard, ice cream.. your choice. Enjoy!
Sweet pastry:
With your fingertips, rub 110g cold diced butter in to a bowl containing 225g plain flour. Stir in 80g caster sugar. Add one large egg and mix, first with a knife and then bring together with your hands. You shouldn't need any more liquid - but if you do, a dash of milk can be added. Wrap in cling film (saran wrap) and chill for 30 mins in the fridge.
