Plum and Almond Tart with Homemade Pastry (2024)

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By Nicky Corbishley

Pastry:

• ▢ 280 g (2 1/3 cups) plain (all-purpose) flour
• ▢ pinch of salt
• ▢ 120 g (1 cups + 1 tsp) confectioners' sugar
• ▢ 240 g (1 cups + 2 tbsp) unsalted butter softened
• ▢ 2 egg yolks

Frangipane:

• ▢ 120 g (1/2 cup + 1 tbsp) unsalted butter, softened
• ▢ 130 g (3/4 cup minus 2 tbsp) golden caster sugar
• ▢ 2 large eggs
• ▢ 150 g (2 cups minus 1 tbsp) ground almonds almond meal - the grainy kind - not the flour
• ▢ 2 tbsp plain (all-purpose) flour
• ▢ ½ tsp almond extract
• ▢ ¼ tsp vanilla extract

Plums:

• ▢ 6 large ripe plums
• ▢ 1 ½ tbsp soft brown sugar

To finish:

• ▢ 1 tbsp confectioners' sugar

• First make the pastry. Mix together the flour, salt and confectioners' sugar. Add in the softened butter and egg yolks. Mix together until just combined (I like to use my hands for this). Roll into a log (it will be sticky) and wrap in clingfilm. Place in the fridge for 1 hour.

  280 g (2 1/3 cups) plain (all-purpose) flour, pinch of salt, 120 g (1 cups + 1 tsp) confectioners' sugar, 240 g (1 cups + 2 tbsp) unsalted butter, 2 egg yolks

  See Also

  Smoky Summer Chicken Salad.

• For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes – until it goes paler. Stir in the eggs until mixed, then stir in the ground almonds, flour, almond extract and vanilla extract. Cover and place in the fridge until you’re ready to use it.

  120 g (1/2 cup + 1 tbsp) unsalted butter, softened, 130 g (3/4 cup minus 2 tbsp) golden caster sugar, 2 large eggs, 150 g (2 cups minus 1 tbsp) ground almonds, 2 tbsp plain (all-purpose) flour, 1/2 tsp almond extract, 1/4 tsp vanilla extract

• Now it's time to assemble. Preheat the oven to 160C/320F (fan) and have a 30cm flan tin - with removable base- ready. Take the pastry out of the fridge and slice into 1/2cm slices. Arrange over the bottom and sides of the tin, then squash the pastry together so there are no gaps. Make sure you squash the pastry into the ridges on the sides of the tin. You may have a little leftover pastry.

• Trim the edges until they’re flush with the edge of the pan and place back in the fridge for 10 minutes whilst you slice the plums.

• Slice the plums in half and remove the stone, then cut each half into 6 slices - so you should get 12 slices per plum. If you can't remove the stone, just carefully cut around it.

  6 large ripe plums

• Take the pastry and frangipane out of the fridge. Dot the frangipane over the base of the uncooked pastry. Roughly level with a spoon so there are no gaps, then arrange the plums on top. I like to start from the outside, creating one large circle by very slightly overlapping the plums. Then a small circle inside and finally arrange a few extra slices in the middle.

• Sprinkle on the brown sugar and place in the oven to cook for 45-55 minutes – until the pastry is brown and the plums are slightly caramelised. You need at least 45 minutes in the oven to ensure the pastry is cooked, so if it starts to look too brown, place some foil on top (try not to let it touch the plums too much or it may stick).

  1 1/2 tbsp soft brown sugar

• Take out of the oven and leave to cool slightly before serving with a dusting of confectioners' sugar. Alternatively, let it cool completely before serving.

  1 tbsp confectioners' sugar

This tart will keep for 2 days in the fridge, covered.

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Nutritional Information is per serving.