Ingredients
- Short pastry
- 225g plain flour
- 110g caster sugar
- 110g cold butter, cubed
- 3 eggs
- Frangipani filling
- 125g butter, softened
- 125g caster sugar
- 1tsp vanilla essence
- 2 eggs
- 125g ground almonds
- Fruit of your choice, poached if necessary, but plums and pluots can be used fresh, cut in half and stones removed.
Frangipani fruit tarts
Method
- To make the pastry - in a processor pulse all ingredients until just comes together (if too crumbly add a cold water 1 tsp at a time) Remove, wrap in cling film and set somewhere cool to rest
- For the frangipani filling cream sugar, butter and vanilla until pale
- Beat in eggs one at a time
- Fold in almond flour (ground almonds)
- Roll out pastry to fill bottom and sides of an 8-inch (20cm) fluted tart tin
- If it crumbles don’t worry, simply press into place to fill any gaps
- Allow pastry to overhang tin edge slightly to allow for shrinkage
- Line with baking paper and fill with dried rice or beans and blind bake for 15min at 180°C
- Remove from oven, remove baking paper and rice/beans, allow to cool a little then trim pastry edge level
- Fill pastry case with frangipani mix, level out and top with fruit
- Return to the oven and bake for 45min until fruit soft and filling golden brown
- Allow to cool in the tin before attempting to remove
- Serve with yoghurt or cream or a light dusting of icing sugar
Comments
Simple yet decadent these taste as good as they look. You can use any variation of fruit including sharp berries, stone fruit, poached rhubarb, fresh figs, and, off season, preserved pears. Today I’m using ruby plums and pluots.
