Wild Plum Frangipane

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You Can’t Beat a Good Frangipane

Over on Instagram I promised that we would post the recipe for the wild plum frangipane from The Farmhouse Kitchen – well – here it is!

Sweet Pastry

4oz (100g) plain flour

2oz (50g) softened butter

2oz (50g) caster sugar

2 egg yolks

For the Wild Plums

Lightly cook the plums in a sugar syrup with star anise

For the Frangipane

2oz (50g) softened butter

2oz (50g)  caster sugar

1 egg (beaten)

20z (50g) ground almonds

1/2 oz (15g) plain flour

a few drops of almond extract

2oz (50g) flaked almonds

For the sweet pastry – rub the butter into the flour, stir in the sugar and then add the yolks and mix to form a dough and knead till smooth – rest in the fridge for 30mins.

Pre-heat the oven to 190*c

Roll out the sweet pastry and line a loose tart tin – prick  – chill while you make the filling (the sweet pastry – not you!)

For the frangipane – beat together the butter and sugar till light and fluffy, gradually beat in the egg and stir in the ground almonds, flour and almond extract.

Smear a good dollop of wild plum jam on the base of the tart and then fill the tart case with the mixture and bake for about 20 -25 minutes until golden.

Any spare plums can be placed atop the tart for a very plum wild plum frangipane!

 

 

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