Arrange the plums on the top of the tart, cut side down, and push gently into the frangipane.ġ0. Next carefully spread out the frangipane mixture into an even layer.ĩ. If using the jam, then spread a thin layer on top of the chilled pastry. Fold the almonds through the mixture, ensuring they are evenly combined.Ĩ. Add the vanilla and flour and mix well again.ħ. Pour in the eggs a bit at a time, beating well in between each addition until fully incorporated. Place the soft butter and caster sugar in a large bowl and beat until light and fluffy.Ħ. Trim the excess pastry with a sharp knife, prick the base with a fork and chill in the fridge for at least 30 minutes.ĥ. I tear a little pastry from a corner, roll it into a ball and use this to press the pastry into all the edges, so that my nails don’t puncture the delicate pastry.ģ. Gently, but firmly press the pastry into the case. Carefully place the sheet of pastry into the tart case – drape it over your rolling pin and use this to lift it up and over. The first time I made this recipe (shown in the picture) I went very thin with the pastry, so it was almost see-through, but I think it’s better to keep it a little thicker so the tart has a good, solid base and you can appreciate the short, crumbly texture of the pastry.Ģ. Roll the pastry on a floured surface until it is just bigger than the tart case and about half a centimeter thick. Preheat the oven to 180C/160C fan/Gas Mark 4. Paul Hollywood would not be happy, and that thought is scary enough, let alone imagining Mary Berry’s disapproving face.ġ. Of course, we don’t want any soggy bottoms here, but we also don’t want burnt pastry. Finally, since frangipane requires a fairly long bake, there’s no need to blind bake the pastry first. The addition got a resounding thumbs up from the lucky taste-testers. This inspired me to add a layer of jam between the pastry and frangipane filling when I made the tart again last weekend. I first made this tart a couple of weeks ago, and by happy coincidence the following weeks Great British Bake Off episode (only the best television show ever amirite?) was pastry themed, and what did they have to make in the first challenge but frangipane tarts. When cooked in a tart frangipane puffs up in a most satisfying way to create a light, moist filling. Frangipane is a sweet filling used in cakes and pastries, which combines ground almonds with butter, sugar and eggs, and sometimes a little flour or flavourings like vanilla or alcoholic liquors. Oval in shape and red or yellow in colour, Victoria plums are sweet and have a firm texture so are perfect both eaten straight out the fruit bowl or used for baking.Īlmonds are a perfect pairing with the sweet and sharp flavour of plum, so a frangipane tart seemed like an ideal way to incorporate this seasonal fruit into some baking. One of the most commonly available plums in our shops and supermarkets is the Victoria plum. There are tiny, intensely sweet greengages or plump, juicy Black Amber and Denniston’s Superb varieties or dark indigo-blue damsons with their sharp, distinctive flavour. For the next few months plums in the UK are at their prime and they come in all sorts of shapes and sizes and flavours and colours. And they’re not wrong, but first we have my favourite season of the year to enjoy: Autumn. As the Starks are so keen to tell us, Winter Is Coming.
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