Plum frangipane tart
When plums are in season there are few things nicer than a plum frangipane tart served with some baked plums on the side. This recipe has been adapted from one I found on Katinkas Kitchen, a really good Swedish website. (Note that apostrophes do not exist in Sweden!) Their recipe used pears and had the frangipane on top but I think it looks nicer with the fruit on top and I prefer it made with plums!
• Put the marzipan in the freezer for 30 minutes to make it easier to grate.
• Take the puff pastry out of the fridge about 20 minutes before you intend to use it.
|500 g||(1 lb)||pack puff pastry|
|200 g||(7 oz)||white marzipan or Swedish marzipan paste|
|400 g||(14 oz)||plums, halved and stoned|
|3 tbsp||apricot jam|
|2 tbsp||lemon juice|
1. Pre-heat the oven to 220°C (425°F, Gas 7, Fan 200°C).
2. Lightly grease a large baking tray.
3. Roll out the pastry on a lightly floured surface to a thickness of about 5 mm (¼”) and slightly smaller than your serving plate or about 30 cm x 20 cm (12” x 8”).
4. Transfer the pastry to the baking tray. Using the tip of a sharp knife score a line around the edges of the pastry, about 1 cm (½”) from the sides.
5.Grate the marzipan by hand or use a food processor. Lay the grated marzipan on top of the pastry making sure the edges are within the scored rim.
6. Thinly slice the plums and arrange over the marzipan.
7. Bake for about 25 minutes or until the pastry has risen to form a case and is a deep golden colour.
8. Leave to stand for 10 minutes on a wire rack.
9. Melt the apricot jam in a saucepan with the lemon juice and brush over the filling and pastry crust.
10. Serve warm or cold.
With baked plums on the side
The tart is normally served with whipped cream or crème fraîche. As I am on a low cholesterol diet, I tend to serve it with some baked plums on the side which I think is even nicer!
1. Halve and stone some plums and put them in an oven-proof dish adding two tablespoon or so of caster sugar or brown sugar for every 100 g (4 oz) of plums.
2. Bake for 20 minutes at 170°C (325°F, Gas 3, Fan 150°C), turning once to ensure that the plums are evenly coated in the gorgeous syrupy juice.
With Mirabelle plum compote on the side
Look out for Mirabelle plums, a small variety of plum which is popular in France. The colour contrast and extra fruitiness is excellent with the frangipane tart.
1. Halve and stone the Mirabelle and place them in a saucepan.
2. Add an equal of jam sugar to the saucepan plus a teaspoon or so of vanilla sugar.
3. Bring the mixture to the boil, stirring continuously. Simmer for 5 minutes and then leave to cool.
4. Serve a tablespoon of Mirabelle compote with each portion of tart.
5. Enjoy any left over Mirabelle compote with some toasted sourdough bread.
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