Easy Plum Frangipane Recipes

EASY PLUM FRANGIPANE

Steps:

• 1. *** If you are using a shop-bought pastry case, skip to the FILLING instructions. Put the oven on to 190 C, 375 F, Gas 5 2. Make your shortcrust pastry. Click here for instructions. 3. Grease your flan dish & make sure you grease up the sides too. 4. Place your rolled out pastry into your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry. 5. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas. 6. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven. 7. Place in the oven for 20 - 25 minutes (for a 23 cm, 9-inch dish). If using smaller cases, reduce the cooking time. 8. When ready, the flan case should look like the photo on the below left. Say about 70% cooked, and ready for the filling. 9. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already. !Make The Filling 10. Cream the butter and sugar until light in color and fluffy. Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds. 11. Add almonds and flour. Add the milk, and gently (low setting on your mixture) combine. 12. Pop the plum jam in a small bowl or cup and microwave for 20 seconds. Spread the warmed jam onto the base of your pastry. Cut the plums in half and remove the stone from inside. Add the cake mixture to the flan case. Arrange the plum halves on the top of the cake filling. Don't push the plums down into the batter as they will get lost inside. Simply pop them gently on the surface and they will stay there during baking. You can make any pattern you wish or be random. 13. Bake in the oven for 25 - 30 minutes. Test with a metal skewer. Stick it in the center, if it comes out clean your plum frangipane is ready! 14. Leave to cool on a rack then turn out onto a dish.

FRESH PLUM FRANGIPANE TART

Steps:

• Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
• Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
• For filling:
• Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
• Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
• Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
• For glaze:
• Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
• Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

PLUM AND FRANGIPANE TART

Steps:

• Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
• Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
• While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
• In a small bowl, combine the granulated sugar and cardamom.
• When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
• Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
• Transfer to a rack to cool slightly. Serve warm or at room temperature.

PLUM FRANGIPANE TART

Steps:

• Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
• Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
• Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
• Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.