Plum frangipane tart

Babiche Martens

Make the most of the last of the seasonal plums — or use tinned plums if necessary — for this delicious tart. I have changed it up with a puff pastry base that doesn’t need blind baking. It works equally well with other seasonal fruit, such as feijoas and guavas.

Ingredients

300 g	Puff pastry
150 g	Butter, softened
150 g	Caster sugar
3	Eggs
150 g	Ground almonds
1 Tbsp	Self raising flour
½ cup	White chocolate chips
6 medium	Plums, halved, stones removed (Main)
¼ cup	Almond flakes
1 sprinkle	Icing sugar, for dusting
1 cup	Whipped cream, to serve

Directions

1. Preheat an oven to 180C.
2. On a lightly floured bench roll the pastry to ¼cm, and a little bigger than a 23cm flan tin. Line the tin with pastry, then cut any excess from the edges.
3. In a bowl beat together the butter, sugar, eggs, almonds and flour until smooth, then stir in the chocolate. Pour it into the pastry and smooth with a spoon. Press the plums lightly into the mixture, cut-side down.
4. Sprinkle with almonds and place into the bottom half of the oven for 40 minutes. Check it isn't browning too quickly. If it is, place a piece of tinfoil over the tart and continue to cook for 15-20 minutes until it is set in the middle.
5. Remove and cool in the tin for 15 minutes before removing from the tin.
6. Dust with icing sugar and serve with whipped cream.

More of Angela's baking

• Banana coconut slice
• Apple and hazelnut cake