Plum and Frangipane Tarts
PUBLISHED: 08:11 28 March 2014 | UPDATED: 08:46 28 March 2014
The tartness of the plums is a lovely contrast with the sweet almondy frangipane and the buttery pastry.
Quantity of pastry, as before For the frangipane:
80g butter, softened
80g caster sugar
½ teaspoon almond extract
40g plain flour
110g ground almonds
2 tablespoons milk
3 tablespoons of plum jam
You will need 2 greased 12 cup tart tins
Preheat oven to 180C (fan ovens) or equivalent
Make the pastry.
Cut out 16 circles using a 7½ cm cutter and place in the prepared tin(s). If you only have one tin you will need to bake a second part batch.
Whiz the butter and sugar until light and fluffy. Sieve in the flour and add the egg and almond extract. Whiz briefly; add the ground almonds and milk. Whiz until mixed.
Assembling the Tarts
Spoon a little jam into each tart and top with a teaspoonful of frangipane. Smooth gently with the back of the teaspoon: especially round the edges so the jam won’t bubble through. Cut each plum in half length-ways, cutting through the groove in the
plum so that the stone is exposed flat. Remove the stones and top each tart with half a plum, cut side down.
Bake for 15 minutes or until the frangipane is golden and risen and the plums are softened and slightly wrinkled. Leave to settle for a few moments then ease from the tin with a small palette knife. Cool on a wire rack.
Find out more
Cooking with Mrs Simkins and Tea with Mrs Simkins, are published by Spring Hill Books at £12.99 in hardback. To order call 01476 541080. For more recipes and tips visit www.MrsSimkins.co.uk