Tuesday, 31 January 2012
Caramalised Plum & Frangipani Tart
I adore frangipani anything including the stunning frangipani flowers that look like there made out of thick white icing giving off such a pretty scent and when I remembered I had a huge sack of ground almonds in the cupboard (courtesy of Mother) and a punnet of plums rapidly getting softer a tart came to mind...
I hate to admit this but I cheated and had some shop bought frozen shortcrust pastry that I used instead of making my own, sorry
For the frangipani filling:
200g unsalted butter
200g caster sugar ( I used brown as that's what I had!)
200g ground almonds
2 free range eggs
For the filling:
6 to 8 plums stoned and cut in half
sugar to coat them in
knob of butter
splash of dark rum
I started by putting my sugar and butter in a bowl and creaming together
Next I added my eggs one at a time and my ground almonds and mixing everything together and get the oven on at gas mark 4.
I rolled out pastry and put some fork marks in the bottom, not sure if this is necessary but pastry is not my thing and I'm still learning!
I then blind baked my pastry case for 20mins
I got my plums ready by cutting them in half and removing the stones
Then I covered them in sugar
I love dark rum and had some in my cupboard so though it might be nice to caramelise the plums in the rum, some butter and sugar before putting on top of the tart.
The caramelised of the rums, awful photo but you get the idea!
After the pastry had cooled a bit I put my filling in it.
The lovely plums on the tart ready for the oven, my eyes there so shiny!!!
A lovely slice of tart and a cup of tea using probly one of the best tea sets in the world....
I would of liked to have had it warm with a scoop of vanilla ice cream but didn't have any so will be going to the shops for some tomorrow