Belfast Telegraph

Tuesday 21 October 2014

Recipe: Plum frangipane tart

Plum frangipane tart

TV chef Rosemary Schrager is a big fan of delicious daytime delights – and reveals some of her favourite lunchtime recipe.

What you'll need

FOR THE PASTRY

250g plain flour

½ tsp salt

125g chilled unsalted butter, cut into small cubes

2 egg yolks

3-4 tbsp cold water

FOR THE FRANGINPANE

100g unsalted butter

100g icing sugar

100g ground almonds

2 eggs

20g plain flour

2tsp ground cinnamon

TO DECORATE

12 ripe plums, halved and stoned

Serves 8

Make the pastry, roll out to 3mm and line a 23cm loose-bottomed tart tin. Put into fridge for 30 minutes. Prick base lightly with fork, and bake blind at 200°C/gas 6/400°F for 15-20 minutes. Leave to cool.

Beat butter and icing sugar until light and fluffy, mix in ground almonds, eggs, flour and cinnamon. Spread the mixture over pastry and arrange halved plums on top, cut-side down. Place in pre-heated oven at 170°C/gas 3/325°F and bake for about 40 minutes until the filling is set. Leave to cool and serve with cream.

COMMENT RULES: Comments that are judged to be defamatory, abusive or in bad taste are not acceptable and contributors who consistently fall below certain criteria will be permanently blacklisted. The moderator will not enter into debate with individual contributors and the moderator’s decision is final. It is Belfast Telegraph policy to close comments on court cases, tribunals and active legal investigations. We may also close comments on articles which are being targeted for abuse. Problems with commenting? customercare@belfasttelegraph.co.uk

Nightlife Galleries

More

Latest Food and Drink News

Latest Motoring News