![]() ![]() ![]() Remove the tart from the oven and leave to cool slightly. Reduce the oven temperature to 180C/gas 4 and continue to bake for 35 minutes. ![]() Place the tart in the oven and bake for 10-15 minutes or until the pastry is beginning to brown. Gently push the plum quarters into the frangipane. Remove the stones from the plum and cut into quarters.Spread the frangipane evenly over the base of the pastry case.Make the frangipane beat together the butter and sugar until pale and creamy, then beat in the eggs.Roll out the pastry and line a rectangular tart tin ( actually weekend guest didn’t have one so used a cast iron pan that can go in the oven, prick the base lightly with a fork.Pastry I can handle no problem but I was a bit worried about the frangipane ,and I was using a cast iron pan instead of a tart tin, queen of improvisation me, however is rose beautifully could maybe have done with a few more plums but thats was we call in the project management trade – learningįab with ice cream and I may have to try this frangipan lark with a few more fruit before the summers end which by the look of the darkening clouds is about 5 minutes awayģ00g of Short Crust pastry ( made using 200g of flour to 100g of butter add approx 30ml water) Would have been much easier if I hadn’t discovered the weekend host had hardboiled the remaining eggs. There were some plums to use up and some suspiciously old looking ground almonds hanging around in the weekend guests cupboard decided to make my first ever frangipane tart. Bake for 35-40 minutes until an even golden brown.Īllow to cool fully before removing from the tin to decorate.Neither I nor the weekend host have very sweet teeth, but since my “ sorry I have been so grumpy brownies” went down so well with the promise of dinner out by the canal while the sun lasts, thought I would attempt a little more baking to make my first ever frangipane tart. Remove the pastry from the fridge and add on the frangipane. Using an electric whisk or stand mixer with beater attachment, mix together for 2-3 minutes until smooth and creamy. Just add all your ingredients into a large mixing bowl. Place into the fridge and let it chill while you make the frangipane. Add about 2 tbsp of jam to the sweet pastry layer and spread over the base evenly. To boost the plum flavour I would recommend using a plum jam, like this delicious locally produced plum jam from G’s Gourmet Jams. You can use homemade or shop bought and any favour you like. Once the pastry has been fitted into the corners, press into the edges of the pastry to trim the excess off. Lift the sides of the pastry up and gently press into the corners. Gently lift the rolling pin over the tart tin and unroll it carefully. Using a rolling pin, gently roll the pastry onto the pin. Lightly dust the top of the pastry with flour. Line u your tin to make sure you have rolled it out wide enough to cover the bottom of the tin and the sides. Roll out evenly to about the thickness of a coin. Spread frangipane in an even layer on bottom of shell chill shell 20 minutes. Place dough in pan gently press dough into pan. On a lightly floured surface, roll out dough to an 8-by-16-inch rectangle, about 1/8 inch thick. Take your chilled pastry and place onto a lightly floured surface. Have ready a 4-by-13- inch tart pan with removable bottom. You can also use store bought for this, Just Rol sells an excellent sweet shortcrust pastry. ![]() This recipe starts with a block of sweet pastry. In this recipe, we use a simple sweet shortcrust pastry recipe, also known as Pâte sucrée. Roast Plums: quartered and roasted plums to top the bakewell. – Bakewell Tart: layers of sweet pastry, jam and frangipane. This recipe can be broken down into a few different steps. So how do I make this Roast Plum Bakewell Tart from scratch? ![]()
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