As the Starks are so keen to tell us, Winter Is Coming. And they’re not wrong, but first we have my favourite season of the year to enjoy: Autumn. For the next few months plums in the UK are at their prime and they come in all sorts of shapes and sizes and flavours and colours. There are tiny, intensely sweet greengages or plump, juicy Black Amber and Denniston’s Superb varieties or dark indigo-blue damsons with their sharp, distinctive flavour. One of the most commonly available plums in our shops and supermarkets is the Victoria plum. Oval in shape and red or yellow in colour, Victoria plums are sweet and have a firm texture so are perfect both eaten straight out the fruit bowl or used for baking.
Almonds are a perfect pairing with the sweet and sharp flavour of plum, so a frangipane tart seemed like an ideal way to incorporate this seasonal fruit into some baking. Frangipane is a sweet filling used in cakes and pastries, which combines ground almonds with butter, sugar and eggs, and sometimes a little flour or flavourings like vanilla or alcoholic liquors. When cooked in a tart frangipane puffs up in a most satisfying way to create a light, moist filling.
I first made this tart a couple of weeks ago, and by happy coincidence the following weeks Great British Bake Off episode (only the best television show ever amirite?) was pastry themed, and what did they have to make in the first challenge but frangipane tarts. This inspired me to add a layer of jam between the pastry and frangipane filling when I made the tart again last weekend. The addition got a resounding thumbs up from the lucky taste-testers. Finally, since frangipane requires a fairly long bake, there’s no need to blind bake the pastry first. Of course, we don’t want any soggy bottoms here, but we also don’t want burnt pastry. Paul Hollywood would not be happy, and that thought is scary enough, let alone imagining Mary Berry’s disapproving face.
One year ago:
– Dark chocolate mousse
Ingredients (makes a 28cm tart)
500g shortcrust pastry
12 small Victoria plums (about 400-450g)
100g unsalted butter, softened
100g caster sugar
2 eggs, beaten
1 tsp vanilla extract
1 tbsp plain flour
100g ground almonds
Optional: 2-3 tbsp plum jam
Crème fraiche to serve
1. Preheat the oven to 180C/160C fan/Gas Mark 4. Roll the pastry on a floured surface until it is just bigger than the tart case and about half a centimeter thick.
The first time I made this recipe (shown in the picture) I went very thin with the pastry, so it was almost see-through, but I think it’s better to keep it a little thicker so the tart has a good, solid base and you can appreciate the short, crumbly texture of the pastry.
2. Carefully place the sheet of pastry into the tart case – drape it over your rolling pin and use this to lift it up and over. Gently, but firmly press the pastry into the case. I tear a little pastry from a corner, roll it into a ball and use this to press the pastry into all the edges, so that my nails don’t puncture the delicate pastry.
3. Trim the excess pastry with a sharp knife, prick the base with a fork and chill in the fridge for at least 30 minutes.
4. Halve and stone the plums.
5. Place the soft butter and caster sugar in a large bowl and beat until light and fluffy.
6. Pour in the eggs a bit at a time, beating well in between each addition until fully incorporated. Add the vanilla and flour and mix well again.
7. Fold the almonds through the mixture, ensuring they are evenly combined.
8. If using the jam, then spread a thin layer on top of the chilled pastry. Next carefully spread out the frangipane mixture into an even layer.
9. Arrange the plums on the top of the tart, cut side down, and push gently into the frangipane.
10. Place the tart on a large baking sheet and bake for 35 minutes until the frangipane filling has risen, the surface is golden brown and a skewer comes out clean when pushed into the frangipane. Leave the tart to cool on a wire rack.
Serve warm or cool with some thick, creamy crème fraiche. The tart will keep for a few days in an airtight container, though it is best eaten on the day it’s made so tuck in!