Plum fangipane tart

    10 min

    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

    • Pastry
    • 250g plain flour
    • pinch of salt
    • 75g caster sugar
    • 100g cold butter, cut into small cubes
    • 1 egg yolk
    • 50ml water
    • Frangipane
    • 100g butter, softened
    • 100g caster sugar
    • 1 egg
    • 100g ground almonds
    • 8 large plums, stoned and cut into segments

    Prep:10min  ›  Ready in:10min 

    1. 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.
    2. Preheat the oven to 180 C / Gas 4.
    3. 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.
    4. Roll out the pastry and line a 23cm fluted tart tin; trim edges.
    5. Spread the frangipane over the pastry base. Arrange the prunes on top in a circular pattern.
    6. Bake the tart in the preheated oven for about 45 minutes or until the pastry is golden brown and the plums are soft.

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