A fruity french tart
Apologies to everybody who wanted to make last week's Plum Frangipane Tart.
Here is the recipe again with complete instructions.
Plum Frangipane TartFruit tarts made with frangipane are typical of Normandy.
The frangipane base can be used with most fruits, apple being the most common. Pears, apricots, cherries and nectarines also work well.
For a 28cm fluted tart case
Serves 8-10
500g sweet pastry
20 or so dessert plums, halved, with the stones removed
For the frangipane:
135g butter
135g caster sugar
2 medium eggs, lightly beaten
2 teaspoons Kirsch
160g ground almonds
55g plain white flour
For the glaze
2 or 3 tablespoons apricot jam
1 tablespoon water
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Weather for Yorkshire
Friday 25 May 2012
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