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Plum and frangipane tart

Giorgio Locatelli from Giorgio Locatelli Pure Italian
A tempting dessert from Giorgio Locatelli: plum tarts with a sweet almond filling on crisp buttery puff pastry

Plum and frangipane tart

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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Serves: 6

Prep: 35 min
Cook: 15 min

Ingredients
250g Butter
250g caster sugar
2 tsp vanilla extract
175g ground almonds
3 Eggs, lightly beaten
50g plain flour
250g frozen puff pastry, thawed
8 Plums, alved lengthways, pitted and thinly sliced