Plum frangipane tart
35- 45 minutes
Servings: 4 -6
This is an easy and delicious summer tart using whatever ripe fruit in season
1 sheet ready made frozen shortcrust pastry
8-10 ripe plums [or nectarines, peaches or apples] stoned, cored and sliced
if using plums, halve and remove stones
1 large egg
60 gms softened butter
1/4 cup ground almonds [almond meal]
1/4 cup self raising flour
1/4 cup milk or orange juice
1/2 cup sugar
1/2 tsp vanilla extract
cream or ice cream to serve
20 cm tart tin or shallow pie dish [greased and lined]
Cut the pastry to fit dish and blind bake in a preheated 180º oven for 10 – 15 minutes until just crisp.
Cream the butter and sugar until pale and creamy, add the beaten egg and mix in. Gradually add the milk or orange juice and the almond meal and flour, stir in the vanilla essence. Spread the batter on top of the precooked pastry base and top with whatever fruit you are using. Sprinkle a little sugar op top and bake for 30 -40 minutes until cooked.
Test with a skewer- if it comes out clean it is done.
Serve with cream or ice cream