Brush the jam over the top of the cake and scatter with the flaked almonds. Add the jam and 1 tbsp water to the frying pan and heat through, stirring to combine. When ready to serve, toast the flaked almonds in a small frying pan until golden and fragrant tip into a bowl. Sprinkle over 1 tbsp sugar, place the tin on a tray and bake for 45-55 mins, until the pastry is golden and the fruit tender. Arrange the plum slices, slightly overlapping, over the top, pressing slightly into the frangipane. Add the eggs one by one, stopping the mixer and scraping down the sides of the bowl after adding each. Arrange the plum wedges on top and bake for 50-60 minutes until risen, golden and a skewer inserted into the centre comes out clean.Ĭool in the tin for 10 minutes, then remove and put on a wire rack to cool completely. Spoon the frangipane into the tart case, smoothing the surface. Make the frangipane by beating the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy about 1 minute on high speed. Shortbread pastry crust (homemade or not), a bit of semolina or almond powder if you prefer, beautiful fruits cut in half, a few grains of brown sugar and you’re done. If you like galettes, then plum season is perfect. Fold the diced plums through the remaining mixture, then spoon it all into the cake tin. Summer favorite dessert, quick and easy, galettes can be baked with any stone fruits, here plums. Spoon some of the mixture into the cake tin to just cover the base. (It’s okay if some of the juices leak from the tart onto the pan. Bake for 55 to 65 minutes, or until the plums are tender and the crust is golden brown. In a separate bowl, mix together the flour, ground almonds and a large pinch of salt, then fold into the egg mixture until just combined. While the galette chills, preheat the oven to 350F and set an oven rack in the center position. Beat in the eggs, one at a time, until combined, then beat in the almond extract. Put the butter and sugar in a large bowl then, using electric beaters, cream together until light and fluffy. Bake for 40-45 minutes until the pastry is golden, the fruit tender, and the custard set. The tart can be enjoyed on its own or with dollops of crème fraîche or whipped cream. Pour the custard mixture right over the plums and place small pieces of butter on top of the tart. Add the eggs, one by one, beating well after each addition. Add the sugar and continue whisking until fluffy. Step 2 - Prepare the Frangipane - In a large mixing bowl, whisk the butter until creamy. Wrap in plastic film and chill for 30 minutes. Chop 200g of the plums into 1cm dice, then slice the rest into wedges set both aside separately. This French-style tart is the perfect dessert for using up the bumper crop of summer plums. Add the egg yolks and combine until the dough comes together into a ball. Grease a 20cm cake tin and line the base with baking parchment. Preheat the oven to 170 degrees C, gas mark 3.
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