I prefer the large round black plums, but use any kind of plum you can find this time of year. This recipe would also work with apples, apricots, peaches or anything similar.
Using pre-rolled puff pastry saves so much time, but use a block (more economical) or, if truly adventurous, make your own. You can either make one very large tart, or individual sized small ones. I tend to cut a pre-rolled sheet in half, so each half serves four. I can then save the other for gorging on at breakfast!
- 1 pack pre-rolled puff pastry sheet (or equivalent)
- 3 large black plums
- 1 tbsp apricot or plum jam, sieved (optional, for glazing)
For the frangipane:
- 100g ground almonds
- 100g caster sugar
- 100g softened butter
- 1/2 tsp almond extract
- Preheat the oven to 220C.
- Roll out your puff pastry sheet and cut into whatever sizes you prefer. For each start, fold over about 1 cm along each side to form a border - this raised edge will hold in the frangipane.
- Prick the bottom of each tart all over with a fork, we don't want the middle rising too much.
- Bake in the hot oven for about 8 minutes until partly risen and crisp. Take out and leave to cool a little.
- Meanwhile make the frangipane. In a food processor, mixer, or with a strong arm, cream the butter and sugar together until pale.
- Gradually beat in two eggs.
- Fold in the ground almonds and almond extract leaving a smooth mixture.
- Cut the plums into wedged slices, no more than about 0,5 cm thick.
- Set your oven to 180C.
- When the pastry has cooled a bit, spoon the frangipane mixture over the part-baked tarts, taking care to leave the folded edge free..
- Arrange plum slices all over the top.
- Bake for 20-30 minutes until the frangipane is golden on top and set inside. Smaller tarts will take less time.
- For a final touch, heat some sieved jam with a little water, and glaze the fruits with a brush for a shiny finish. Alternatively, dust with icing sugar.
- Enjoy warm with cream, or equally good cold.
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