Spiced Plum Frangipane Tart
This Tart is just the thing for an Autumn dessert. A buttery, flaky base is topped with a rich almond frangipane that perfectly complements the gently spiced plums.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
For the Frangipane
- 170 g unsalted butter
- 170 g caster sugar
- 170 g almond meal
- 3 tbsp plain flour
- 2 eggs
- 1 ½ tsp almond extract
- 2 tsp finely grated orange zest
- Pinch of salt
For the Base
- 1 sheet ready-rolled puff pastry
- 1 egg yolk, lightly beaten
- 1 ½ tbsp brown sugar
For the Plums
- 1 kg plums, stone removed and cut into quarters
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp cornflour
- 3 tbsp port, divided
- 50 g plum jam
How do I make it?
- Melt butter in the microwave in 30 second increments. When melted add sugar, almond meal, flour, eggs, almond extract, orange zest, and salt and stir to combine. Place mixture in the fridge for 1 hour to chill.
- Preheat oven to 220C.
- Line a baking tray with baking paper. Lay pastry on the baking paper and use a knife to lightly score a 1-centimetre border around the edge of the pastry.
- Brush pastry with egg yolk and sprinkle the edges with brown sugar.
- Use a fork to prick the inner rectangle of the pastry.
- Remove frangipane mixture from the fridge and scatter over the inner rectangle of the pastry.
- Add plum quarters to a bowl with cinnamon, nutmeg, cornflour, and 1 tbsp port and toss well.
- Arrange plums on top of frangipane and bake in the oven for 30 minutes, or until the pastry is golden brown and the plums are soft. Remove from oven and set aside.
- Add reserved 2 tbsp port to a small saucepan with plum jam. Cook over medium-high heat until the mixture boils and thickens to a syrup-like consistency. Brush syrup over the plums before serving.
