i had some yellow plums.
i also had ground almonds and i found a new pie tin in Dille & Kamille.
so i just had to make a frangipane tart.
YELLOW PLUM FRANGIPANE TART:
(adapted from a recipe by Angela Hartnett)
6 yellow plums (or any other ripe plums), stones taken out and cut in 8ths
for the pastry:
200 gr self-raising flour
100 gr unsalted butter
tiny bit of ice-cold water
for the frangipane filling:
100 gr fine caster sugar
100 gr butter
100 gr ground almonds
1 tablespoon lemon curd, optional
1. for the pastry, rub the butter very quickly into the flour so you end up with something like rough breadcrumbs
2. add the egg and bring together very quickly, if necessary add some water for more cohesion, but don t over-knead
3. wrap in clingfilm and cool in the fridge for at least 30 minutes
4. meanwhile, beat the sugar and butter for the filling until very creamy.
5. add the egg and beat well.
6. if using, add the lemon curd and mix in well.
7. add the ground almonds and, again, mix in well.
8. roll out the pastry dough to about 3mm thick and line the pastry tin (i used a long one, but a 22cm round one will work too), trim away excess.
9. line the pastry case with baking paper and fill with beans, rice, or ceramic spheres and bake blind in a 180°C oven for about 10 minutes
10. fill the cooled pastry case with the filling and arrange the plum slices on top
11. bake for about 30-40 minutes at 180°C until golden (it will fluff up a bit, and once cooled, it will be a bit denser)
seeing as the weathergods have decided to make up for a hot spring by bringing us a wet summer... this brought a little bit of sunshine in the house. so there...