Name: Plum and Almond Tart
Prep time: 35 min
Cook time: 50 min
Total time: 155 min
Ingredients: 280 g Plain flour; 1 pinch Salt; 120 g Powdered sugar; 360 g softened Unsalted butter; 2 Egg yolk; 130 g Golden caster sugar; 150 g Ground almonds; 2 tablespoons Plain flour; ½ teaspoon Almond extract; ¼ teaspoon Vanilla extract; 2 Egg; 6 Plum; 1 ½ tablespoons Brown sugar; 1 tablespoon Powdered sugar

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Plum and Almond Tart

Nicky's Kitchen Sanctuary

Posted 16 May 2022 (Last updated 16 May 2022)

Serves

Total Time

2hrs 35mins

Calories

377

Piles of juicy ripe plums are layered on top of soft almond frangipane and encased with buttery-sweet pastry.

You don’t even need to roll it out! The big pastry sausage is cut into slices that layer the bott...

Ingredients

Plain flour280 g
Salt1 pinch
Powdered sugar120 g
Unsalted butter360 gsoftened
Egg yolk2
Golden caster sugar130 g
Ground almonds150 g
Plain flour2 tablespoons
Almond extract½ teaspoon
Vanilla extract¼ teaspoon
Egg2
Plum6
Brown sugar1 ½ tablespoons
Powdered sugar1 tablespoon

Method

1. First make the pastry. Mix together the flour, salt and confectioners' sugar
2. Add in the softened butter and egg yolks. Mix together until just combined
3. Roll into a log (it will be sticky) and wrap in clingfilm
4. Refrigerate in fridge - 1 hr
5. For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes – until it goes paler
6. Stir in the eggs until mixed, then stir in the ground almonds, flour, almond extract and vanilla extract
7. Cover and place in the fridge until you’re ready to use it
8. Pre-heat oven - 160 °C / 320°F
9. Take the pastry out of the fridge and slice into ½cm slices
10. Arrange over the bottom and sides of the tin, then squash the pastry together so there are no gaps
11. Refrigerate in fridge - 10 min
12. Slice the plums in half and remove the stone, then cut each half into 6 slices - so you should get 12 slices per plum
13. Take the pastry and frangipane out of the fridge. Dot the frangipane over the base of the uncooked pastry. Roughly level with a spoon so there are no gaps, then arrange the plums on top
14. Sprinkle with brown sugar
15. Bake until golden brown - 50 min, 160°C
16. Take out of the oven and leave to cool slightly before serving with a dusting of confectioners' sugar
17. Serve

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