Plum frangipane tart recipe
Created by The Tesco Recipes team
Create a dazzling, sweet centrepiece with this gorgeous tart recipe. Get your little ones involved and make this plum frangipane tart - thick, velvety almond filling poured into a light, flaky pastry and covered with slices of juicy plums.
See method- Serves 12
- 30 mins to prepare and 55 mins to cook
- 755 calories / serving
Ingredients
- 1 x 375g sheet ready-rolled shortcrust pastry
- 100g butter, softened
- 125g caster sugar, plus 1 tbsp extra
- 2 eggs beaten
- 1 tsp vanilla extract
- 175g ground almonds
- 50g plain flour, plus extra for dusting
- 6-8 firmish plums, halved, pitted and cut into eighths
- icing sugar, to dust
Each serving contains
- Energy
- 3160kJ 755.0kcal
- Fat
- 49g
- Saturates
- 18g
- Salt
- 1.0g
- Sugars
- 34g
of the Reference intake
Carbohydrate 69.6gProtein 13.1gFibre 3.5g
Method
- Lightly dust your work surface with flour. Unroll the pastry and roll out a little wider, then use to line a 23cm fluted tart tin. Cut off a little excess pastry and roll into a ball, dip in some flour and use to push the pastry well into the corners and fluted sides. Cut off the overhanging pastry with a sharp knife. Chill for 30 mins.
- Meanwhile, make the frangipane. Cream the butter and sugar until pale and fluffy. Add the eggs and vanilla a little at a time, beating well after each addition. Fold in the almonds and flour.
- Heat oven to gas 4, 180°C, fan 160°C. Spoon the frangipane into the tart case, smoothing the surface. Arrange the plum slices, slightly overlapping, over the top, pressing slightly into the frangipane. Sprinkle over 1 tbsp sugar, place the tin on a tray and bake for 45-55 mins, until the pastry is golden and the fruit tender. Finish with a dusting of icing sugar.
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