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Spotting some nectarines which needed using up, I thought it would make a delicious variation. A quick trawl through some of my favourite chefs revealed a recipe on the BBC site by Angela Hartnett...
That first tart was consumed by the multitudes in my household within twenty-four hours.
Luckily, the quantity of frangipane in the recipe allowed me to make two tarts - so the second tart was a plum and frangipane one... The plums hold up better than the nectarines, though surprisingly they do make the mixture more moist (I would have assumed the nectarines would offer up more water). The scent load is also greater with the plums.
Having everything to hand, the second tart only took about 10 minutes to prepare, so well worth keeping some frangipane in your fridge (bring it back to room temperature, and give it a quick re-fluffing with a fork - et voila - instant tart...).
The next time I made a bakewell tart, and then another for my chum Sarah... And then we moved on to pistachio and fig tarts, with a further tart for another chum, Nicole...
Once you have the basic frangipane recipe in your back-pocket, the possibilities are endless :0)
Ingredients:
For the pastry:
375g/13¼oz plain flour, plus extra for dusting
15g/½oz sugar
225g/8oz unsalted butter, cut into cubes, plus extra for greasing
1 free-range egg
4 tbsp ice-cold water
225g/8oz unsalted butter, cut into cubes, plus extra for greasing
1 free-range egg
4 tbsp ice-cold water
For the frangipane:
200g/7¼oz unsalted butter
200g/7¼oz caster sugar
2 free-range eggs
200g/7¼oz ground almonds
200g/7¼oz caster sugar
2 free-range eggs
200g/7¼oz ground almonds
For the tart filling:
5-6 ripe plums, each cut into eighths, stones removed
To serve:
icing sugar, for dusting
whipped cream or crème fraîche
Method:
whipped cream or crème fraîche
Method:
- For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
- In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
- Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
- Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
- For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.
- Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
- Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.
- Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.
- Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.
Notes:
- I used a pre-rolled pastry sheet made by Marie - it's the best I've used, comes in a circle, and is rolled super-fine! Because it's so fine, I always brush it with beaten egg and allow to dry in the fridge, before putting any filling in
- Don't push your figs too far into the batter, it will rise up around them. For maximum visual effect, just lightly lodge them in
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| Lay the fruit in a pattern of your choosing - you can see from the plum chart that I chose a different layout that time |
Another variant, this time pistachio frangipane with figs... These quantities make two tarts - you can adjust the quantities to suit your requirements.
Ingredients for TWO fig tarts:
For the pastry:
375g/13¼oz plain flour, plus extra for dusting
15g/½oz sugar
225g/8oz unsalted butter, cut into cubes, plus extra for greasing
1 free-range egg
4 tbsp ice-cold water
225g/8oz unsalted butter, cut into cubes, plus extra for greasing
1 free-range egg
4 tbsp ice-cold water
For the frangipane:
300g unsalted butter
275g caster sugar
3 free-range eggs
100g ground almonds
275g caster sugar
3 free-range eggs
100g ground almonds
200g pistachios
25g icing sugar
25g icing sugar
For the tart filling:
7 ripe figs, cut in half
To serve:
icing sugar, for dusting
whipped cream or crème fraîche
Method:
whipped cream or crème fraîche
Method:
- For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
- In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
- Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
- Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
- Grind the pistachios and icing sugar together in a food processor, add to the ground almonds (you need the icing sugar to stop the pistachios from turning into pistachio butter)
- For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and ground pistachios and mix well until combined. Set aside.
- Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
- Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the figs.
- Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.
- Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.
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| Fig and Pistachio Frangipane Tart |
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| Nectarine and frangipane tart |
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| Plum and frangipane tart |
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| Bakewell Tart: spread jam (or cranberry jelly in my case, is a little tarter), the frangipane, and top with almonds halfway through cooking #simples |
