Belfast Telegraph

Monday 30 May 2016

Home Life Recipes

Recipe: Plum frangipane tart

Published 20/10/2011

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


250g plain flour

½ tsp salt

125g chilled unsalted butter, cut into small cubes

2 egg yolks

3-4 tbsp cold water


100g unsalted butter

100g icing sugar

100g ground almonds

2 eggs

20g plain flour

2tsp ground cinnamon


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.

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