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Plum and almond tart

Plum and almond tart

Juicy plums and almonds are a match made in heaven in this delicious pud.

Ingredients

For the pastry
  • 375g/13¼oz plain flour, plus extra for dusting

  • 15g/½oz sugar

  • 225g/8oz unsalted butter, cut into cubes, plus extra for greasing

  • 1 free-range egg

  • 4 tbsp ice-cold water

For the frangipane
For the tart filling
  • 5-6 ripe plums, each cut into eighths, stones removed

To serve

Preparation method

  1. For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.

  2. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.

  3. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.

  4. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.

  5. For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.

  6. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.

  7. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.

  8. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.

  9. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.

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This recipe is from...

Kitchen Criminals bbc_one Kitchen Criminals

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