A delicious fruity frangipane tart with a nutty wholemeal pastry crust. Perfect for entertaining, whether as a dinner party dessert or an afternoon tea centrepiece.
Tip the flour, salt and sugar into a large bowl. Cube the butter and rub it into the dry ingredients with your fingertips until no large lumps remain.
175 g wholemeal flour, 25 g golden caster sugar, 1 pinch fine sea salt, 100 g unsalted butter
Stir the yoghurt in with a knife and bring the mixture together into a ball with your hands.
2 tbsp natural yoghurt
Roll out the pastry on a floured surface to line a 23cm (9 inch) greased loose bottom fluted tart tin. Leave in the fridge or a cool place to rest whilst you get on with the filling.
Filling
Using the same bowl, cream the butter with the sugar until light and fluffy.
100 g unsalted butter, 100 g golden caster sugar
Beat in the eggs.
2 large eggs
Stir in the almonds, followed by the flour. Finally add the amaretto or almond extract and stir until just combined.
100 g ground almonds, 25 g flour, 2 tbsp amaretto liqueur
Stone the plums and cut into halves.
350 g plums
Spoon the filling into the pastry case and push the plums slightly into the filling.
Sprinkle the reserved 1 tbsp of sugar over the plums.
Bake on the middle shelf in a preheated oven at 180℃ (350℉, Gas 4) for 30-35 minutes or until the tart is risen, golden and set. If the pastry looks as though it might be burning, place a piece of foil loosely over the top for the last five minutes or so.
Leave to cool before removing from the tart case.
Notes
Red or purple plums have the most visual impact, but you can use whatever plums you have available.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.