Plum Frangipani Tart

I always feel more inspired to bake in the autumn, as the days get shorter and the nights get longer I love to binge watch something on Netflix whilst I attempt to make something that’s decent enough to eat…

This plum tart is best described as a cross between an english Bakewell Tart and a french Clafoutis and this recipe can definitely be adapted. I chose to use plums in my recipe because they are in season, British plums are so cheap in supermarkets at the moment, and its much nicer to bake with fruit that hasn’t used more than its own weight in aviation fuel to get to your kitchen. Saying that, you could use any fruits as a base, apples, peaches, cherries, the list goes on…



Shortcrust Pastry

250g plain flour
175g butter
25g sugar
1 whole egg
1 tablespoon (approx) cold water
Chances are there will be some left over, but it can be frozen and used later

Frangipani Filling

50g ground almonds
50g plain flour
125g sugar
2 eggs
175ml double cream
1 (or more) tablespoons of cassis/ amaretto
As many plums as it takes to fill the tart dish you use
flaked almonds to sprinkle
icing sugar to dust on top

For the pastry you could definitely cheat and use ready made, but I made it for the first time when using this recipe and it was so easy! Start as if you are making a crumble, mix the sugar and flour before adding cubes of cold butter. Using your finger tips, combine the ingredients until the mixture resembles bread crumbs. Add the egg and water (if needed) and gently mix until the dough comes together. Wrap the dough in cling film and leave in the fridge for about an hour. At this point turn the oven on at about 190 degrees.


When the dough has hardened a little, roll it out as thinly as you dare without it breaking and then carefully transfer it to a greased tin. Then return the tart dish to the fridge and start on the filling. For the frangipani filling I literally put all the ingredients in a bowl and mixed them together. Half the plums and remove the stones and place them skin side down on top of the pastry, then simply pour the creamy almond batter over the top. Sprinkle with almonds and bake for around 35 minutes, it could take a little longer depending on how juicy the plums are!


When the tart is done, let it cool and trim the edges of the pastry and dust with some icing sugar. I would serve this slightly warm swimming in cream or with a dollop of ice cream on top (or both).




Categories: Food

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