Plum & Ginger Frangipane Tarts

Recipe Serves: 8-12

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

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Follow The 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.

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