Perfect Plum, Peach and Almond Tart
I've said it before and I'll said it again, DO NOT be scared of making pastry! The Great British Bake Off ended with a bang this week and as much as I'm a huge fan of the show I think it gives the wrong impression about baking - baking is fun and it definitely doesn't have to be perfect!
This tart is HEAVENLY. The sweet, soft fruit combines with the nutty frangipane and the crisp, thin pastry to provide a true taste sensation in the mouth. I love to make this at weekends, especially now winter is firmly on its way, because it's warm and comforting and it always goes down an absolute treat with my family and friends.
This recipe came about because we had a flat peach left over from the summer season and a few plums were knocking around in the fruit bowl but it would work equally as well with pears, apricots, raspberries, figs or blackberries.
Perfect Plum, Peach and Almond Tart
Serves 6-8
For the pastry:
375g plain flour, plus extra for dusting
15g sugar
225g unsalted butter, cut into cubes, plus extra for greasing
1 free-range egg
4 tbsp ice-cold water
For the frangipane:
200g unsalted butter
200g caster sugar
2 free-range eggs
200g ground almonds
For the tart filling:
3 ripe plums, stones removed and sliced
1 large flat peach, stone removed and very thinly sliced
For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.
Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plum and peach slices. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.
This tart is HEAVENLY. The sweet, soft fruit combines with the nutty frangipane and the crisp, thin pastry to provide a true taste sensation in the mouth. I love to make this at weekends, especially now winter is firmly on its way, because it's warm and comforting and it always goes down an absolute treat with my family and friends.
This recipe came about because we had a flat peach left over from the summer season and a few plums were knocking around in the fruit bowl but it would work equally as well with pears, apricots, raspberries, figs or blackberries.
Perfect Plum, Peach and Almond Tart
Serves 6-8
For the pastry:
375g plain flour, plus extra for dusting
15g sugar
225g unsalted butter, cut into cubes, plus extra for greasing
1 free-range egg
4 tbsp ice-cold water
For the frangipane:
200g unsalted butter
200g caster sugar
2 free-range eggs
200g ground almonds
For the tart filling:
3 ripe plums, stones removed and sliced
1 large flat peach, stone removed and very thinly sliced
For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.
Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plum and peach slices. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.
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