PLUM FRANGIPANE TART

Everyone needs an easy, impressive and drop-dead-delicious pastry recipe up their sleeve. Mine is the incredibly versatile frangipane tart which gets a different flavour added every time I make it. I’ve made it with nectarines and with raspberries and I fall in love with it more and more every time I make it.

INGREDIENTS FOR THE PASTRY

250 g flour
100 g icing sugar
150 g butter cubed
2 egg yolks
1 teaspoon NoMU Vanilla paste
3-4 tablespoons ice water

FOR THE FRANGIPANE FILLING

150 g butter room temperature
150 g caster sugar
1 teaspoon NoMU Vanilla paste
2 ml almond essence
2 eggs and 1 egg yolk
150 g ground almonds
50 g flour
4 large plums thinly sliced

INSTRUCTIONS

To make the pastry, combine the flour, icing sugar, butter and vanilla paste in the bowl of a food processor and pulse until the mixture resembles rough breadcrumbs.
With the motor running. add the egg yolks and just enough water for the dough to come together in a ball.
Remove the dough from the food processor and shape into a disc. Wrap in cling film and place in the fridge for 30 minutes.
For full instructions : simply-delicious-food.com