Description
A delightful plum and pistachio frangipane tart featuring a crisp homemade pastry base, a rich pistachio frangipane filling, and fresh plum slices baked to golden perfection. This dessert is perfect served warm with crème fraîche or ice cream for added indulgence.
Ingredients
Pastry
- 200g plain flour
- 100g unsalted butter, cubed
- Pinch of fine sea salt
- Cold water, 1 tbsp at a time
Frangipane Filling
- 200g shelled pistachios
- 200g unsalted butter, softened
- 200g golden caster sugar
- 4 eggs
- 75g plain flour
- Pinch of salt
Topping
- 4 plums, stoned and sliced
To Serve
- Crème fraîche or ice cream
Instructions
- Make the Pastry: Tip 200g plain flour into a food processor along with 100g cubed unsalted butter and a pinch of fine sea salt. Pulse until the mixture resembles breadcrumbs. Add cold water, one tablespoon at a time, pulsing in between until the dough just forms. Gather the dough, wrap in cling film, and chill in the refrigerator for 20 minutes.
- Blind Bake the Pastry Case: Preheat your oven to 200°C (180°C fan)/gas mark 6. Roll out the chilled pastry on a lightly floured surface to about the thickness of a £1 coin. Line a 23cm fluted tart tin with the pastry, trimming any excess. Prick the base all over with a fork. Crumple a piece of baking paper and line the tart, then fill with baking beans or uncooked rice. Bake for 18-20 minutes until the edges start to turn golden. Remove the beans and paper, then bake for another 8-10 minutes until the base is golden. Reduce the oven temperature to 180°C (160°C fan)/gas mark 4.
- Prepare the Frangipane Filling: Place the shelled pistachios in a food processor and pulse until finely ground. In a large bowl, beat 200g softened unsalted butter with electric beaters until very soft and creamy. Gradually add 200g golden caster sugar and beat until the mixture is light and fluffy. Crack in 4 eggs one at a time, beating well after each addition. Stir in 75g plain flour, the ground pistachios, and a pinch of salt, mixing until fully combined.
- Assemble the Tart: Pour the frangipane filling into the baked pastry shell, spreading evenly. Arrange the sliced plums on top, gently pressing them down slightly into the frangipane for a beautiful presentation.
- Bake the Tart: Place the tart in the oven and bake for 35-40 minutes, or until the filling has risen, puffed up, and turned a golden brown color.
- Cool and Serve: Allow the tart to cool in the tin for 10 minutes before transferring it to a wire rack or serving plate. Cut into slices and serve warm with a dollop of crème fraîche or a scoop of your favorite ice cream.
Notes
- Ensure all butter used in the frangipane is at room temperature for easier creaming.
- Blind baking the pastry prevents a soggy base and ensures the tart holds its shape.
- Use ripe but firm plums for the best texture and flavor balance.
- For a nut-free version, substitute pistachios with finely ground almonds or another preferred nut.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
