Today I made a tart.
OK, so I can’t deny it looks like a tomato quiche.
George picked the plums from Louise Housley’s tree. The pastry was a packet of ready made all-butter puff. The frangipane was made out of ground almonds leftover from the failed macarons.
I rolled out the puff pastry, lined a pie tin with it and blind baked it with baking beans for 20 minutes at 175 degrees.
Then I filled it with frangipane and topped it with plums.
I baked it for 20 min at 175 degrees.
To make the frangipane
- 85g softened butter
- 85g caster sugar
- 85g ground almonds
- 2 tablespoons plain flour
- 3 beaten eggs
- 1 teaspoon vanilla extract
Whip the softened butter until pale, then whip in the sugar until light and fluffy.
Gradually drizzle in the eggs whilst still beating the mixture.
Beat in the flour, almonds and vanilla.
Add more flour or almonds if needed to create a thick batter.
We ate ours warm from the oven…with double cream.