Plum and Almond Tart

A delicious vegetarian dessert featuring juicy plums and almond frangipane in a crisp, homemade pastry crust.

Baking Vegetarian Dessert Plums Almonds

Estimated Nutrition

Calories

1041

kcal / serving

6245.8 kcal total

Carbs

74.2g

per serving

445.4 g total

Fat

77g

per serving

462.1 g total

Protein

17.1g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

200

Caster Sugar

piece

Icing Sugar

for dusting

Dairy

225

Unsalted Butter

cut into cubes, plus extra for greasing

piece

Free-Range Egg

for frangipane

200

Unsalted Butter

for frangipane

piece

Whipped Cream

to serve

piece

Crème Fraîche

alternative to cream

Fruits

piece

Plum

each cut into eighths, stones removed

GrainsCereals

375

Plain Flour

plus extra for dusting

Liquids

tbsp

Water

ice-cold

NutsSeeds

200

Ground Almond

Method

Bake for 30 to 40 minutes until the pastry is golden and fruit is tender.

Spoon frangipane into the pastry case and arrange plums over the top.

Preheat oven to 180°C and roll the dough to line a 25cm tart ring.

Sieve the flour and sugar and rub in the butter until the mixture resembles breadcrumbs.

Beat the egg with four tablespoons of ice-cold water.

Beat butter and sugar then whisk in eggs and almonds to make the frangipane.

Knead the dough lightly, wrap in film, and refrigerate for 30 minutes.

Mix the liquid into the flour to form a dough without overworking it.

Dust with icing sugar and serve warm with cream or crème fraîche.