Plum frangipane tart
Preparation time: 25 minutes
Cooking time: 45 minutes
For the pastry
250g (9oz) plain flour
125g (4½oz) unsalted butter, cut into small cubes
2 free range egg yolks
Pinch of salt
For the filling
200g (7oz) unsalted butter
200g (7oz) caster sugar
2 free-range eggs, beaten
2 free-range egg yolks
4 tsp slivovitz (plum schnapps)
200g (7oz) ground almonds
4 tbsp plain flour
4-5 firm red plums
For the pastry:
1 Place the flour, salt, butter into a food processor and pulse until the mixture resembles breadcrumbs.
2 Add 1 egg yolk and 1 tablespoon water and pulse until the mixture comes together to form a ball.
3 Tip on to lightly floured work surface and knead until pastry is smooth. Roll into a ball and flatten slightly with your palm. Wrap in cling film and let rest in the fridge for 20 minutes.
4 Preheat the oven to 180°/R5. Grease a deep 20 x 30cm loose-bottomed tart tin with butter.
5 Take pastry from the fridge and roll to the thickness of a pound coin. Line the tart tin with pastry, trimming off the excess around the top. Keep the excess pastry for repairs if necessary.
6 Place a round piece of baking parchment over the top and fill with baking beans. Place into the oven and bake for 12 minutes. Remove from oven, remove baking beans and then put back into the oven for a further 2 minutes to set the base. Remove from oven and immediately brush with beaten egg yolk to form a seal.
7 Turn down the oven to 170ºC/R4.
For the frangipane:
1 Cream the butter in a bowl and gradually beat in the sugar and continue beating until mixture is soft and light in colour.
2 Gradually add the eggs and egg yolks, beating well after each addition.
3 Add the slivovitz and then stir in the almonds and the flour. Mix together and spread into the pastry case.
4 De-stone the pears and slice. Press the plum slices gently into the frangipane filling. Press down gently until the slices touch the pastry base.
5 Place the tart on a hot baking sheet in the middle of the oven for 30 minutes or until the frangipane is set. Transfer to a wire rack to cool.
6 Melt a little seedless raspberry jam with a splash of water until is will run over the back of a spoon. Brush the tart with the raspberry glaze and leave to cool.
Recipe and image courtesy of Wildflower Café, wildflowercafe.co.uk