Plum & Ginger Frangipane Tarts

Ingredients

  • For the Pastry
  • 200g plain flour, sifted
  • 100g unsalted butter, cold, cut into cubes
  • 45g golden caster sugar
  • 1/2 tsp vanilla extract
  • yolk of 1 large egg a little cold water
  • For the Frangipane filling
  • 100g unsalted butter, softened
  • 100g golden caster sugar
  • 1 large egg
  • 3 tbsp Mrs Bridges Ginger Curd
  • 120g ground almonds
  • 70g plain flour, sifted
  • For the Roasted Plums
  • 6 large plums, halved and stones removed
  • 2 tbsp golden caster sugar
  • 1 tbsp water
  • ½ tsp ground ginger

Recipe

For the pastry, in a large mixing bowl rub the flour, and butter together until you get a breadcrumb-like consistency. Work in the sugar, vanilla and egg yolk, 1tbsp cold water and combine with your hands until it comes together loosely.

Form loosely into a ball before turning out onto a floured worksurface and roll out to ½ cm thickness. Press into individual 8 or 10cm loose-bottomed tart tins and chill in the fridge for 1 hour.

For the plums, place the halved fruit skin-side up on a baking sheet and sprinkle with a little water, the sugar and ground ginger. Place in a pre-heated oven (190c / 170c fan) and cook for 25 minutes. Remove and place to one side to cool. Reduce the oven temperature to 180c (160 fan)

Prepare the frangipane by whisking together the butter, caster sugar, egg and ginger curd. Lastly, stir in the flour and mix until well combined.

Remove the chilled pastry-lined tins from the fridge and spoon in a generous layer of frangipane. Repeat with all the cases. Transfer to the oven and bake for 40-50 minutes (cover with foil halfway through if it’s starting to take on too much colour). Remove from the oven and allow to cool for 10 minutes before removing from the tin and transferring to a rack.

Assemble the tarts by placing one of the cooked ½ plums in the centre of each, and spooning over some of the cooking syrup.

Tip: These little tarts are delicious served with a spoonful of crème fraîche.

Buy the products used in this recipe

You might also like