Another bake from Jo Wheatley. Its one of those recipes that is definitely comfort cooking! I made it mostly because I had a punnet of plums to use up. They always s look so appetising in the supermarket - deep purple and juicy that both me and my son (older son I should say now!) get seduced into buying them. Then you bring them home and they are rock hard and don't ripen. I also love frangipane (does anyone not??) so one hot summers weekend I made this for tea. Thin buttery crisp pastry encases soft sweet moist frangipane with a hint of crunch from the hazelnuts and punctuated by tart pieces of plum. I really can't wait to make it again! It would work well with plenty of other fruits I imagine, Raspberries,Apricots....
|I like this picture with the summer light streaming in through the open doors :) My tin wasn't quite deep enough so some of the filling spilled over in parts....|
|I like this picture too- a little bit of reality -what it's like when I am trying to take a picture, little boys and their toys have to be kept out of shot! ;0 ; Have to clear enough space on the table...|
you will need a 23 cm tart tin with a depth of about 3-5 cm
Sweet shortcrust pastry:
250g plain flour
125g Unsalted butter
a pinch of salt
1 large egg yolk
2-3 tbsp water,chilled
put flour and butter and salt into a food processor with a metal blade. whizz using pulse button until you have a breadcrumb consistency. Add the egg yolk, whizz briefly, then add water a tablespoon at a time until the dough comes together. Turn onto a floured surface and work very briefly with your hands until smooth.Wrap in cling film and chill for at least half an hour before using.
50g Hazelnuts, chopped (I used ready chopped one from supermarket and toasted in a dry frying pan)
175g unsalted butter,softened
175g caster sugar
3 large eggs and 1 yolk
150g self-rising flour
100g ground almonds
1/2 tsp cinnamon
6 plums, firm
Lightly dust work surface with flour and roll the pastry out into a thickness of about 2 mm. Carefully line the tart tin, being sure to push the pastry neatly into the corners and trimming off excess pastry from the top. Prick the base of the tart shell several times with a fork. Screw up a sheet of baking parchment and use it to line the inside of the pastry case. Chill for 10 mins in the freezer.
Preheat oven 10 180 degrees
Tip baking beans into the pastry case and blind bake on the middle shelf of the preheated oven for 20-25 minutes until pale golden. Remove the baking parchment and beans. Reduce oven temperature to 170 degrees and bake the case for a further 5 minutes.
Tip hazelnutes onto a baking tray and lightly toast in the oven or in a dry frying pan
to make filling mix together butter,eggs,sugar,flour and ground almonds. Cut plums into quarters and arrange evenly spaced,skin side up around the tart. Bake for 35-45 mins or until golden, if tart colours too quickly cover with foil.
cool in tin for 10 minutes and then transfer to a wire rack to cool completely.