Plum Frangipane Tart

Print Recipe

Serves: 8-10 Cooking Time: 30-40 minutes

Ingredients

*For the Pastry
250g plain flour
100g icing sugar
150g cold butter, cubed
2 egg yolks
1 tsp vanilla bean paste
3-4 tblsp ice water
* For the Frangipane Filling
150g butter, room temperature
150g caster sugar
1 tsp vanilla bean paste
dash almond essence
2 eggs, 1 egg yolk
150g ground almonds
50g flour
4-5 large plums or nectarines, sliced

Instructions

To make the pastry, combine the flour, icing sugar, butter and vanilla paste in the bowl of the food processor and pulse until the mixture resembles rough breadcrumbs.

With the motor running, add the eggs yolks, and just enough water for the dough to come together. Turn out onto the bench and between two sheets of baking paper and form into a disk. Refrigerate for 30 minutes.

Roll the dough out, between two sheets of baking paper and place into a 23cm tart case with removable base.

Return to the fridge for 30 minutes.

Preheat the oven to 180C. For fan-forced oven reduce to 170C.

In the bowl of a mixer, cream together the butter and caster sugar until light and fluffy.

Add the vanilla paste, almond essence and eggs and beat well, scraping down the sides of the bowl if necessary.

Add the ground almonds and flour and mix until combined.

Spread the almond mixture onto the prepared pastry case and top with the sliced plums.

Bake for between 30-40 minutes until the frangipane is golden brown and cooked.

Allow to cool before slicing and serving.