For the pastry:
- Sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
- In a small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
- Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
- Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
- Beat the butter and sugar together in a bowl until light and fluffy.
- Crack the eggs into the bowl one at a time, beating well after each addition.
- Add the ground almonds and mix well until combined. Set aside.
- Preheat the oven to 180 degrees.
- Dust the work surface with flour and roll the chilled dough out thinly.
- Use it to line one large 10-inch tart ring or 6-8 individual tartlet rings. Trim away any excess.
- Spoon the Frangipane into the tart case so that it comes about halfway up the sides.
- Smooth over the surface with a spatula and cover the Frangipane evenly with the plums.
- Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.
I don’t think I would have made this had I not been pushed to enter into the contest by my dear friends. More so using plums. I have never used plums in any of my bakes before. But this tart turned out to be so delicious. The plums I used were a tad bit sour. Had I allowed them to rippen a little more it would have added to the beautiful sweetness of the Frangipane. However, I think, the tartness just complemented it overall.