Tom Kerridge's Plum and Pistachio Frangipane Tart
The textures and flavours in this tart marry together perfectly. Soft almond filling, caramelised plums and crunchy pistachios sit inside beautiful crumbly pastry. What's not to love?
Ingredients
Sweet pastry:
Filling:
Chantilly cream:
Method
- Start by making the pastry. Using an electric hand whisk, beat the butter and sugar together in a large bowl until smooth and pale. Reduce the speed and slowly add the flour, then the egg, mixing until just incorporated.
- Bring the mixture together with your hands and transfer the dough to a lightly-floured surface, shape into a ball and flatten to a disc. Wrap the pastry in greaseproof paper or pop into a snug-fitting container with a lid and rest in the fridge for at least an hour.
- Once chilled, roll out the pastry on a floured surface to a large round, the thickness of a £1 coin. Using the rolling pin, lift the pastry into a 24cm loose-based tart tin, 3-3.5cm deep, and gently press onto the base and sides. Roll a rolling pin over the top of the tart tin to cut away the excess pastry and neaten the edge. Prick the base of the pastry with a fork and place in the fridge for 1 hour or the freezer for 10 minutes to firm up.
- Meanwhile, preheat the oven to 150C fan and place a baking sheet on the middle shelf of the oven to heat up.
- To make the frangipane for the filling, cream the butter and icing sugar together in a large bowl using an electric whisk until light and fluffy. Add the eggs one at a time, beating briefly after each addition. Add the ground almonds, ground pistachios and flour and whisk until everything is incorporated. Lastly fold in the Bénédictine with a spatula until mixed well.
- Remove the tart case from the fridge or freezer and spread plum jam evenly over the base. Spoon the frangipane filling into the pastry case and smooth it out evenly. Press the plum halves, cut side down, into the filling and scatter the chopped pistachios over the surface. Put the tart tin onto the hot baking sheet in the middle shelf of the oven and bake for 50-60 minutes. Rotate the tray once during cooking to ensure even baking.
- Meanwhile for the Chantilly cream, whisk the cream, icing sugar and vanilla seeds together in a bowl until very lightly whipped.
- Remove the tart from the oven and leave to stand for 10 minutes. Then remove from the tin and cut into wedges.
- Serve the tart warm, with a generous spoonful of Chantilly cream alongside.
Rate this recipe
Overall Rating:
4.00
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