This plum frangipane tart can be made with prunes, which you fry in butter to soften, if fresh plums aren't available.
12 people made this
Makes: 1 tart
250g plain flour
pinch of salt
75g caster sugar
100g cold butter, cut into small cubes
1 egg yolk
100g butter, softened
100g caster sugar
100g ground almonds
8 large plums, stoned and cut into segments
Method Prep:10min › Ready in:10min
Mix flour, salt and sugar together in a large bowl. Rub in the cold butter with your fingers until it looks like breadcrumbs. Add egg yolk and water; knead into a ball. Wrap pastry in cling film and cool in the fridge for at least 1 hour.
Preheat the oven to 180 C / Gas 4.
Beat 100g soft butter and 100g caster sugar together in a large bowl until light and fluffy. Add the egg and mix well. Mix in the ground almonds until well combined.
Roll out the pastry and line a 23cm fluted tart tin; trim edges.
Spread the frangipane over the pastry base. Arrange the prunes on top in a circular pattern.
Bake the tart in the preheated oven for about 45 minutes or until the pastry is golden brown and the plums are soft.