Plum & Almond Tarts

 

Plum and Almond Tarts 

Plums are beginning to reappear in the shops, I love cooking foods that are in season, different tastes to experiment with each month.

Ingredients:

Shortcrust pastry purchased or made

For the frangipane 

• 4oz/ 100grams Butter
• 4oz/ 100grams Caster sugar
• 1 egg
• 4oz/ 100grams Ground Almonds 

For the filling

• Approximately 3 plums (you may need more or less plums depending on size and type used) 

Oven temperature 200C/400F/Gas Mark6

Roll out (or unwrap) and cut your pastry into squares (removing the corners) I wanted a rustic look, you can use purchased pastry or make your own (shortcrust is very easy to make, I used the same recipe as the rhubarb and strawberry pie) 

Bake blind = Cook for 8 minutes I used a Yorkshire pudding tray with another on top to keep the pastry flat you do not want to brown the pastry as you will be returning it to the oven later.

 

While pastry is cooking make your frangipane 

Beat the butter and sugar together until light and fluffy

 

 

 

 

 

 

Add the egg and continue beating until combined

 

 

 

 

 

 

 

Add the ground almonds and mix well.

 

   

 

 

  

Add mixture to blind baked pastry  

 

 

 

 

 

Remove the stones from approximately 3 plums and cut each one in half. Cut the halves into slices and divide between the tarts pushing into the frangipane mixture.      

 Bake until golden and frangipane is springy with touched.

Serve warm with cream or creme fraiche

Pin It