AuthorBen WatsonCategoryDessert, SweetFrangipanes of various kinds have been my go-to dessert for years. Let’s face it; it sounds, and is, a bit more impressive than Bakewell tart. The frangipane is easy-peasy, and doesn’t change much and for the fruit – the choice is yours. And varying, all year round, seasonal frangipane is a distinct possibility because forced rhubarb works a treat – as does all the end of season pears, blackberries, damsons etc. Bottled, spiced plums are good but fresh, slightly underripe ones are just tart enough to keep it interesting. Using, and blitzing, a third, whole almonds adds a bit of texture.
Homemade pastry is always best but if you’re feeling lazy, just go and buy some.
It will still be good.
The quantities below make a Watson sized, 26cm (approx. 3cm deep) tart but you can never have too much frangipane.
Start with the pastry. Place the flour, salt and butter in a food processor and blitz until you have a sandy texture. Add the egg and blend again until it comes together as a dough. If it still doesn’t come together into a ball, add a little cold water. Tip out onto a clean surface and bring together into a ball (but be careful to not overwork the dough, as this can result in tough pastry). Flatten the ball into a disc then wrap in clingfilm and rest in the fridge for 1 hour.
Grease and flour a 23cm fluted tart tin with a removable base. Roll the dough out in between two sheets of baking paper until roughly 5mm thick, then transfer to the tart case, leaving a few centimetres of overhang all the way around. Prick the base with a fork and place back in the fridge for 30 minutes. Resting in the fridge helps stop the pastry shrinking during cooking.
Blind bake in a preheated oven at 170°C for twenty minutes.
To make the frangipane, beat the butter and sugar in the food processor until light and creamy, then add the egg and whole almonds. Pulse a few times until the almonds are finely chopped. Add the ground almonds and orange zest and pulse again.
Fill the pastry case with the frangipane and spread out with a spatula.
Halve the plums and remove the stones. Cut each half into thin wedges arrange on the frangipane.
Bake the tart for 45 minutes, or until the frangipane is set and a deep golden brown.
Allow to cool and serve with crème fraiche.
Ingredients
Directions
Start with the pastry. Place the flour, salt and butter in a food processor and blitz until you have a sandy texture. Add the egg and blend again until it comes together as a dough. If it still doesn’t come together into a ball, add a little cold water. Tip out onto a clean surface and bring together into a ball (but be careful to not overwork the dough, as this can result in tough pastry). Flatten the ball into a disc then wrap in clingfilm and rest in the fridge for 1 hour.
Grease and flour a 23cm fluted tart tin with a removable base. Roll the dough out in between two sheets of baking paper until roughly 5mm thick, then transfer to the tart case, leaving a few centimetres of overhang all the way around. Prick the base with a fork and place back in the fridge for 30 minutes. Resting in the fridge helps stop the pastry shrinking during cooking.
Blind bake in a preheated oven at 170°C for twenty minutes.
To make the frangipane, beat the butter and sugar in the food processor until light and creamy, then add the egg and whole almonds. Pulse a few times until the almonds are finely chopped. Add the ground almonds and orange zest and pulse again.
Fill the pastry case with the frangipane and spread out with a spatula.
Halve the plums and remove the stones. Cut each half into thin wedges arrange on the frangipane.
Bake the tart for 45 minutes, or until the frangipane is set and a deep golden brown.
Allow to cool and serve with crème fraiche.