Plum, Lemon and Almond Tart. Seriously tasty.

I love making tarts.  They are surprisingly easy to make, look overly impressive and are perfect served after a barbeque lunch, a dinner party or with a cup of coffee for elevenses.

This tart is based on a recipe by the wonderful Angela Hartnett.  However, I’ve tweaked it a little by adding a touch of lemon which lifts the flavours and makes it really rather special.  

Oh and best of all there is no ‘blind baking'.  You just make an easy pastry, pop it in the fridge for 30 minutes, then use it to line a tart tin, fill with the lemon and almond frangipane, top with plums and then either leave it in the fridge for a few hours until your guests arrive or pop it straight in the oven. 

Ingredients

For the Pastry

375 g plain flour, plus extra for dusting your work surface

15 g caster sugar

225 g unsalted butter, plus extra for greasing your tart tin

1 egg, free-range

4 tbsp ice cold water

For the Frangipane

200 g unsalted butter

200 g caster sugar

2 eggs, free-range

200 g ground almonds

1 lemon, un-waxed if possible

5 ripe plums

Icing sugar

Crème Fraiche or cream

Method

1. Sieve the flour and 'pastry' sugar into a large mixing bowl.  Add the 'pastry' butter cut into cubes.  Rub in the butter and flour/sugar using your thumb and fingertips...

until it resembles fine breadcrumbs...

2. Add the 'pastry' egg and water and bring the dough together using a dinner knife.

3. Tip the dough onto a floured work surface a lightly knead to make a smooth dough, but be careful not to over do it, ‘lightly’ is key.

4.  Cover the dough and place in the fridge for at least 30 minutes.

5. Meanwhile heat the oven to 180C and grease a 25 cm loose-bottomed tart tin.

6. Beat the 'frangipane' butter and sugar together until light and fluffy.

7. Add the eggs one at a time beating well after each addition then add the almonds and zest from the lemon, stir until well combined.

8. Remove the pastry from the fridge and roll it out on a floured work surface.  A good tip to stop the pastry sticking to the work surface is to keep gently lifting it up and turning it a quarter turn, sprinkling a little flour underneath, as you roll. 

9. Use the pastry to line your prepared tin - flop the pastry over your rolling pin to lift it up from the work surface and use a sharp knife to trim the excess from the sides.

10. Spoon the frangipane into the lined tart tin so that it comes halfway up the sides, smooth the surface.

11. Cut the plums into eighths lengthways (remove the stone)...

...and use to cover the frangipane.  You can leave it in the fridge for a couple of hours at this stage.

12. Bake for 35 minutes or so, until the pastry and frangipane is golden brown, and the fruit is cooked.  

13.  Allow to cool in the tin for 15 minutes or longer, then carefully remove and serve dusted with icing sugar and cream or crème fraiche on the side.

The tart will keep in the fridge for a few days but do make sure you at least allow it to come to room temperature before eating, or better still pop in the oven for a few minutes to warm through.