Plums were cheap as chips at the greengrocers today so I decided to buy a big bagful. I love them on their own, but baked into a tart even better! The kind of tart I love is the kind with frangipane surrounding the fruit. Much like a bakewell tart. I don’t know about you, but eating them just out of the oven is the way to go. I timed it so that it would be cool just in time for an afternoon coffee. It was lovely. It took all my will power to get some photographs done before tucking into it, but I just about managed.
I bought some frozen shortcrust pastry. It’s not cheating. It really isn’t.
For the filling:
4-6 small/medium plums (halved and stoned)
100g caster sugar
100g butter (unsalted)
100g ground almonds
1 teaspoon sugar
To make the pastry:
Follow a recipe if you must. But buying pre-made is the way to go.
To make the filling:
Preheat oven to 160C.
Place a sheet of pastry into a 30cm flan tin. Blind bake for 5 minutes, remove the parchment and weights and bake for another 4 minutes. Cool slightly. Turn up the oven to 180ºC.
Meanwhile, beat together the butter and caster sugar for about 5 minutes until pale and soft. Add an egg at a time, beating in till smooth. Add the flour and ground almonds and mix well.
Spread the mixture in the tart case then firmly press the plums (cut side down) into the mix. Bake in oven for 20 minutes then sprinkle with the teaspoon of sugar. Return to the oven and bake for a further 15-20 minutes or until the frangipane is browned and slightly firm to the touch.
Remove from the oven and cool slightly before taking out of the tin. Sprinkle with a little icing sugar if you feel inclined.
I served with a little cream.