Plum and frangipane tart
By: Giorgio Locatelli From: Giorgio Locatelli Pure Italian
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Plum and frangipane tart
- Prep time:
- 35 mins
- Cook time:
- 15 mins
- Serves:
- 6
A tempting dessert from Giorgio Locatelli: plum tarts with a sweet almond filling on crisp buttery puff pastry
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Ingredients
- 250g Butter
- 250g caster sugar
- 2 tsp vanilla extract
- 175 g ground Almonds
- 3 Eggs, lightly beaten
- 50g plain flour
- 250 g frozen Puff pastry, thawed
- 8 Plums, alved lengthways, pitted and thinly sliced
Method
1. In a food processor or mixer, cream the butter, sugar and the vanilla extract for about 5 minutes until pale and fluffy.2. Gradually add the ground almonds and eggs, pulsing until thoroughly mixed.
3. Scrape the mixture into a bowl, then fold in the flour. Cover with cling film and put in the fridge.
4. Preheat the oven to 180°C/gas 4.
5. Roll out the pastry very thinly. Cut into two 16-18cm circles using the rim of a bowl as a guide. Place the circles in the flan tins.
6. Spread a thin layer of frangipane on top of the pastry. Arrange the plum slices on top of the frangipane in overlapping concentric circles.
7. Bake for 10-12 minutes until the filling is set. Serve hot or warm.
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