tart | The Proof of the Pudding


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