Puff pastry tart with frangipane and plums

A delicious puff pastry tart filled with rich almond frangipane and juicy plum pieces. The pastry is partially baked before adding the filling, ensuring it stays crisp and fully baked underneath despite the soft almond filling. This elegant tart is quick to prepare and always disappears fast once served!

Ingredients for the pastry:

• 320 g all-butter puff pastry (1 sheet), fresh or thawed if frozen
• 1 egg, beaten

Lightly flour the work surface and roll out the puff pastry if necessary. If using frozen pastry, thaw it first and allow it to come to room temperature (this helps prevent shrinkage during baking).

Brush the edges with beaten egg, then fold them over to create a raised border about 1 cm wide all around the pastry. Brush the border again with egg and prick the centre all over with a fork.

Bake in a preheated oven at 170°C fan for about 15 minutes. If the centre puffs up during baking, prick it again with a fork. Remove from the oven and leave to cool slightly.

Ingredients for the almond filling (frangipane):

• 45 g butter, softened
• 80 g caster sugar
• 1 large egg
• 70 g ground almonds
• 1 tablespoon plain flour
• a pinch of salt
• ½ teaspoon almond extract

All ingredients should be at room temperature.

Beat the butter and sugar together until pale and fluffy. Add the remaining ingredients and mix until smooth and well combined.

You will also need:

• 4 large round plums

Halve, stone and cut the plums into pieces.

To assemble:

Spread the frangipane evenly over the cooled pastry, leaving the raised border uncovered. Arrange the plum pieces over the filling.

Bake at 190°C fan for 30–35 minutes, or until the frangipane is golden brown and cooked through. Serve warm or at room temperature.

Enjoy!