Plum Pistachio Frangipani Tart
It’s almost springtime in Europe! Perhaps I am a little early announcing it but there is a sense of hope in the air. Warmer days, spring flowers, and trees bursting into bloom… hard to believe it was snowing here in the Netherlands just two weeks ago.
To celebrate the upcoming season, I decided to make these beautiful plum tarts that resemble flowers or roses. They’re filled with a fragrant frangipane and set on a delicate shortcrust base. Start by baking the tart shells and allowing them to cool completely. Then prepare the filling and bake the tarts for an additional 25 minutes, or until the frangipane has set.
For decoration, scatter pistachio nuts, rose petals, and a few thyme leaves over the top, then finish with a light drizzle of fresh cream.
These tarts are best served warm, when the aroma of flowers and herbs gently rises and fills the room.
Plum Pistachio Frangipani Tart
Pâte Sucrée (Sweet Shortcrust Pastry)
Ingredients
200 g plain flour
Pinch of salt
75 g caster sugar
75 g butter, diced and at room temperature
2 egg yolks
½ tsp vanilla essence
2–3 tbsp iced water
Method
Sift the flour, sugar, and salt onto a clean work surface. Make a well in the centre.
Place the butter, egg yolks, and vanilla essence into the well.
Using the fingertips of one hand, gently “peck” the eggs and butter together until the mixture resembles creamy scrambled eggs.
Sprinkle some of the flour over the egg mixture and fold it through with a palette knife or pastry scraper until the mixture is almost combined but still slightly lumpy.
Add the iced water a little at a time and fold through until the dough starts to come together.
Lightly bring the dough together with your hands, knead just enough to form a ball, and flatten slightly. Wrap in clingfilm and chill for at least 30 minutes. Allow it to return to room temperature before rolling.
You will need either twelve 7.5 cm tartlet tins or a 25 cm (10-inch) tart ring with a removable base. On a lightly floured surface, roll out the pastry to about 4 mm thick.
Use a round cutter to cut the pastry into 12 rounds (if using tartlet tins). Line the base and sides of each tin with pastry and refrigerate for 30 minutes.
Preheat the oven to 180°C. Line each pastry shell with foil and fill with baking beans or rice. Bake blind for 20 minutes, or until the base is lightly golden. Remove the beans/rice and set aside. Reduce the oven temperature to 90°C.
Pour in your chosen filling, taking care not to overfill. Set aside to cool to room temperature before serving.
Frangipani Tartlets
Preparation time: 15 minutes
Baking time: 25 - 30 minutes
Yield: 2 x 10 cm round tartlets
Serves: 4
Ingredients:
For the filling:
80g unsalted butter, room temperature
120g granulated sugar
2 large eggs
1 tsp vanilla extract
200g almond flour
6-8 plums, pitted and sliced into halves
For decoration:
20g crushed pistachio nuts
fresh thyme leaves
dollop of fresh cream
Method:
Preheat the oven to 150°C. Prepare the shortcrust tart base by rolling it out onto tart tins.
Bake for 20 minutes blind in the oven or until the dough is light golden in colour.
Remove from the oven and allow to cool.
Start by making the filling by adding the sugar and butter to a mixing bowl. Gently cream the butter by using an electrical mixer to brake up the butter and sugar.
Add two large eggs and vanilla extract. Mix for around 30 seconds until well combined.
Lastly add the almond flour and fold it into the egg mixture.
Preheat the oven to 180°C.
Add the almond mixture to the cooled tart base.
Next the plums will be placed into the almond mixture, arranged like a rose.
Starting from the outside of the tart, stick each plum half open side down, into the almond mixture. Repeat the circle and start with an inner circle. Continue until you reach the centre.
Bake the tartlet for 25 minutes or until the mixture is set.
When removed from the oven, sprinkle pistachio nuts and thyme leaves on top.
Serve with fresh cream.