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festive Plum Frangipane Tart

Festive Plum Frangipane Tart

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This festive Plum Frangipane Tart is the perfect addition to the Christmas table spread.

  • Makes : 12 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 35 mins
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Short Crust Base

1 ¼ C (310 ml) cake flour
½ C (125 ml)  icing sugar
¼ tsp (1,75 ml) salt
½ C (125 ml) cold butter, cut into small cubes
1 large egg

Frangipane

3 plums
1 Tbsp (15 ml) fresh thyme, picked
½ C (125 ml) unsalted butter at room temperature
zest of 1 orange
1 tsp (5 ml) vanilla essence
½ C (125 ml) castor sugar
½ C ground almonds
1 Tbsp Flour
1 large egg
1 Tbsp (15 ml) honey

Short Crust Base

Process the flour, sugar and salt in a food processor for a few seconds until combined.

Add the butter and pulse until the mixture becomes crumbly and resembles coarse meal, about 15 pulses.

Add the egg and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds.

Turn the dough out onto a lightly floured surface and form into a ball. It should come together easily without being sticky.

Flatten the ball slightly with your hands to form a thick disc.

Wrap with plastic wrap and refrigerate for at least 1 hour. After an hour, remove from the fridge.

Lightly butter a 25 cm loose-bottomed tart tin.

Roll the pastry out on a lightly floured surface to a thickness of about 3 mm (thickness of a R5 coin). Use the pastry to line the tin, gently pressing it into the side and leaving about 1 cm overhanging over the top each. Using a fork prick the base. Place the lined tart case into the fridge and rest for about 30 minutes.

Meanwhile, preheat the oven to 180 ˚C.

Line the pastry with a sheet of greaseproof paper and fill with cooking beans or uncooked rice.

Blind bake the tart case in the preheated oven for about 15 minutes to cook the base.

Take out and set aside to cool.

Frangipane Filling

Cream the butter, sugar, flour and almond flour together.

Slowly add the eggs, mixing until fully incorporated. Mix in the picked thyme.

Allow the frangipane mixture to rest for 5 minutes before filling and smoothing it inside the cooked and cooled pastry case.

Cut each plum into 4- 5 wedges and arrange them on top of the frangipane. Gently push them into the mixture but not so much that they are covered – you want to see the colour.

Then place into the oven to bake for 30-35 minutes until golden brown.

Heat the honey in a microwave for 10 seconds on high.

Remove the tart from the oven; let cool slightly and then brush with the honey.

Leave the tart to cool completely and slice and serve with your favourite vanilla bean ice cream.