Dhanson at 17:45, 28 April 2024

2024-04-28T17:45:11Z

← Older revision		Revision as of 17:45, 28 April 2024
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	\|PrepTime=30 min		\|PrepTime=30 min
	\|CookTime=60 min		\|CookTime=60 min
	\|Source=[https://passionateaboutbaking.com/baking-vanilla-almond-frangipane-plum-tart-the-last-of-the-plums-well-almost/]		\|Source=[https://passionateaboutbaking.com/baking-vanilla-almond-frangipane-plum-tart-the-last-of-the-plums-well-almost/ PassionateAboutBaking.com]
	\|Yield=		\|Yield=10-12 servings
	\|Rating={{unrated}}		\|Rating={{unrated}}
	}}		}}

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=60 min |Source=[https://passionateaboutbaking.com/baking-vanilla-almond-frangipane-plum-tart-the-last-of-the-plums-well-almost/] |Yield= |Rating={{unrated}} }} === Ingredients === * 8-10 small, ripe plums, each sliced into 6 sections * 1/4 c slivered almonds * 2 T apricot jam, melted ==== Pâte Sucrée ==== * 1 c + 2 T plain flour * 1/2 c oats * 1/2 t baking powder * 1 T vanilla sugar * 1/8 t salt * 7 T unsalted butter, chilled..."

2024-04-28T17:44:12Z

Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=60 min |Source=[https://passionateaboutbaking.com/baking-vanilla-almond-frangipane-plum-tart-the-last-of-the-plums-well-almost/] |Yield= |Rating={{unrated}} }} === Ingredients === * 8-10 small, ripe plums, each sliced into 6 sections * 1/4 c slivered almonds * 2 T apricot jam, melted ==== Pâte Sucrée ==== * 1 c + 2 T plain flour * 1/2 c oats * 1/2 t baking powder * 1 T vanilla sugar * 1/8 t salt * 7 T unsalted butter, chilled..."

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{{RecipeSummary
|PrepTime=30 min
|CookTime=60 min
|Source=[https://passionateaboutbaking.com/baking-vanilla-almond-frangipane-plum-tart-the-last-of-the-plums-well-almost/]
|Yield=
|Rating={{unrated}}
}}
=== Ingredients ===
* 8-10 small, ripe plums, each sliced into 6 sections
* 1/4 c slivered almonds
* 2 T apricot jam, melted

==== Pâte Sucrée ====
* 1 c + 2 T plain flour
* 1/2 c oats
* 1/2 t baking powder
* 1 T vanilla sugar
* 1/8 t salt
* 7 T unsalted butter, chilled, diced
* 1/2 vanilla bean, scraped
* 1 t vanilla extract
* 1 egg

==== Vanilla Almond Frangipane ====
* 1 c whole almonds
* 1/3 c muscavado sugar
* 5 T unsalted butter, room temperature
* 1 egg
* 1/2 vanilla bean, scraped
* 1 T flour
* 1 t almond extract
* pinch of salt

=== Preparation ===
'''Pâte Sucrée:''' Whiz the flour, oats, sugar, salt, baking powder and scraped vanilla bean in a food processor. Add the chilled butter and whiz briefly until you get a crumb-like mix. Add the vanilla extract and egg and briefly pulse till it begins to come together.

Turn onto a work surface and pat together into a ball, handling the dough as little as possible. Wrap in cling film and chill for at least 30 minutes to help the dough relax.

Preheat the oven to 375°.

Roll out the dough and line the tart pan. Patch any broken bits with leftover dough. Bake blind (line the unbaked shell with aluminum foil and place bean/pie weights on top) for 8 minutes. Remove weights and foil and continue to bake for a further 5 minutes. Make sure it doesn't over brown.

In the meantime, make the '''vanilla almond frangipane:''' Whiz the whole almonds, muscavado sugar, flour and salt in the process until the almonds are pulverized. Add the butter, egg, vanilla bean and almond extract and blend until smooth. The frangipane is ready, and can be stored in zipbag overnight in the refrigerator if desired.

Lower the oven temp to 355°.

'''Assemble the tart:''' Turn the frangipane into the baked crust, it is okay if the crust is still hot, spread uniformly with an offset spatula. Arrange the plum slices over the top, sprinkle with slivered almonds and bake for 30 minutes, until the frangipane is fluffy looking and firm to the touch.

Remove from the oven and immediately brush the top with the melted apricot jam; this seals the moisture in and keeps the fruit looking good.

Serve warm, at room temperature, or chilled.

[[Category:Desserts]]
[[Category:Tart]]
[[Category:Plums]]

Vanilla Almond Frangipane Plum Tart - Revision history

Dhanson at 17:45, 28 April 2024