Plums are in season at the moment. Here is a delicious recipe for plum and frangipane tarts. These are perfect now that fall is here. Cozy up with these tarts on a cool evening. Fall doesn’t have to be a sad and dark time if you focus on doing cozy and pleasant things like lighting candles, baking or reading a book under a warm blanket.
The plums I used are from my own garden, the purple kind, but any type of plums will do.
Plum and frangipane tart
Author: Trine Robstad
Ingredients
- TART
- 200 g flour
- 125 g butter
- 50 g icing sugar
- 1 egg yolk
- FRANGIPANE
- 125 g butter
- 125 g sugar
- 100 g ground almonds
- 2 eggs
- Plums
- Flaked almonds
Instructions
- TART
- You can either blend the flour and butter together in a food processor or you can do it by hand. Add the icing sugar and the yolk.
- Refrigerate for about 30 minutes.
- Press the dough into the small tins and bake for 10 minutes at 180 degrees Celsius.
- FRANGIPANE
- Add the butter and sugar to a food processor and blend.
- Then add one egg at a time while the machine is still running.
- Blend in the ground almonds.
- Once the tarts are cooled add about 1 hooped Tbsp. of frangipane to each tart and then decorate with plums. A sprinkle of flaked almonds is also good.
- Bake for about 35 minutes at 180 degrees Celsius.
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