Plum Frangipane Tart

Plum Frangipane Tart

Serves 6-8 people

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  • 200g plain flour
  • 2 tbsp. icing sugar
  • 100g cold Longley farm butter diced
  • 1 medium Ian Taylor egg
  • 2 to 3 tbsp. cold water

Frangipane filling

  • 100g Longley farm butter
  • 100g caster sugar
  • 2 large eggs
  • 55g plain flour
  • 70g ground almonds
  • Drop of almond extract
  • 100g plum jam
  • 3 to 4 ripe plums stone removed cut into wedges

Make the pastry

Sift flour icing sugar into a bowl, add the butter and rub until it resembles bread crumbs

Make a well add the beaten egg and 2 tbsp. cold water and mix to adding another tbsp at a time to bring together then gently knead into a ball, cling the pastry and chill for at least 30 minutes.

Pre heat the oven to 220°C / 180°C fan / gas 6

Roll out pastry and line a 23cm loose bottom flan tin, line with parchment paper and fill with baking beans and bake blind in oven for 12 to 15 minutes, remove parchment and bake for another 5 minutes just until very lightly golden.

Reduce oven temperature down to 180°C/ 160°C fan gas 4

Frangipane filling

Beat the butter and sugar together, and eggs one at a time, fold in the flour ground almonds and drop of extract.

Spread the jam over pastry base, top with the frangipane smooth the surface with spatula, arrange the wedges of plum round the edges evenly then bake in oven for 25 to 30 minutes.

Brush the top with warm sugar syrup to glaze (2 tbsp cater sugar 3 tbsp. water) just warm through until sugar dissolved.

All ingredients used in this recipe are available to purchase from the Fodder Farm Shop

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