Although having a cake the size of a small bucket all to myself used to be one of my childhood fantasy, the reality is now far less pleasant than imagined. As my sweet tooth subdued with age, the only cake I’m now able to eat entirely are fruit tarts. And I love them at any time of the day: after a meal, for tea with a cup of coffee and even for breakfast when I’m on the go.
This express recipe is so simple you’ll feel like you’re cheating, and we are a little bit as we’re using ready-made pastry. But you can’t do everything when you are cooking for yourself and I promise you, the final result is the real deal. The slight tang of the juicy plums is beautifully balanced by the sweet nuttiness of the frangipane. These flavors have a natural affinity and it will take all the self-control you’ve got to stop after the second serving.
Wash and cut the plums.
Beat all the frangipane ingredients together until well combine.
Cut the pastry into a rough circle, place the pastry on a baking tray and spoon
the almond mix in the center.
-Step 6 and 7-
Top the frangipane with a mountain of plums and fold the edges of the dough on the fruits.
With plum season in full swing, treat yourself to that luscious plum basket at the farmers market. You might doubt your ability to eat so many fruits but making this beautiful tart will make half of it disappear in minutes, leaving you a few to enjoy in their purest forms.
With no mold or tart pan needed, just a baking tray and few basic ingredients, there is really no excuse acceptable not to make this recipe. You must to try it, you’ll thank me for it.
- 10-12 small Plums
- 100g Caster Sugar
- 100g Butter, at room temperature
- 1 Egg
- 100g Ground Almond
- 1/2 tsp Vanilla extract
- 1 sheet Shortcrust Pastry
- Turn the oven on to 180C/350F and take the pastry out of the fridge.
- Cut the washed plums in half and remove the pit. Slice each half in two to create quarters. Keep to one side.
- In a large bowl, beat the butter and sugar together with a hand mixer until light and fluffy. Add the egg and beat again until incorporated. Follow with the ground almonds and mix well until combined. Set aside.
- Unroll the pastry sheet and, with the help of a dinner plate, cut a rough circle. It doesn’t matter if it’s not perfect.
- Place the pastry on a baking tray and spoon the almond mix in the center of the dough and spread it evenly around, leaving a 4-5 cm rim around the edges. (Depending on the size of the plate used you might not need all the frangipane.)
- Top the frangipane with a mountain of plums.
- Fold the edges of the dough on the fruits and bake for 35 minutes.
- Let the tart cool down before digging in.
- This recipe works great with any types of fruits, particularly sharp ones like apricots, rhubarb or any types of plums.
- If you have some frangipane and pastry leftovers, as I did when I made the pictures above, use other fruits to create mini tarts. On this occasion I had some lovely figs at home. I drizzled them with honey and cooked them in the oven until the pastry was golden brown and the fruit was soft and juicy. See pictures below.