What with it being plum season there’s plenty of the tasty fruits around. I noticed some sitting in our fridge that were, unfortunately, a little bit past it. I hate throwing food away so instead decided to turn them into a tasty dessert. This plum frangipane recipe is surprisingly easy, tasty and made even better with lashings of double cream. Healthy? Maybe not. But tasty nonetheless.
You can cheat and buy pre-made shortcrust pastry but it’s satisfying to have made it yourself! This recipe fits an 8-10 portion tart tin, and it’s best if the tin has a removable bottom.
Pastry | You will need:
- Simply place the flour and sugar in the bowl of a food processor, or a mixing bowl if you’re using your hands
- Cut cold butter into small (1cm approx) cubes and add to dry ingredients
- Process briefly until mix resembles breadcrumbs, or rub the mixture between thumb and fingers until it looks like breadcrumbs
- Tip into bowl, add egg and cold water
- Mix with knife until dough comes together
- Knead very briefly just to bring mix to a smooth dough, wrap in cling film and refrigerate for at least 30 mins.
When you remove the dough from the fridge turn it out onto a lightly floured surface and roll out as thinly as possible. Then fit to your greased pastry dish. Using a fork, prick the base of the pastry to make sure it cooks through and doesn’t get a “soggy bottom”.
Filling | You will need:
- Pre-heat the oven to 190 degrees
- Halve and stone the plums and place them into your pastry case
- Mix together all the filling ingredients and pour over the plums
- Sprinkle on some sugar and bake in the oven for 35 minutes