Plotting Against Myself

The filling in this tart is incredible. I mean, I have made it before, but I don’t I appreciated just how magnificent a frangipane filling is. And no, I do not mean my favourite flower (that has an ‘i’ not an ‘e’ at the end). The tart pastry is sweet and crumbles slightly when you cut it. It gives a bit of textural contrast against the melt-in-mouth almond filling, which is not gooey, but very soft after baking.

Almost imagine sweet shortbread with an under baked sponge cake on top. Gosh, it is hard to explain. Then in comes the slight tartness of the plums, whose juices are already running a little throughout the tart as well as from the icing sugar, and then the flavours explode in your mouth. Gorgeous🙂


I know I haven’t posted in a week. Wow, so much for my post twice a week policy… but I just haven’t been feeling ‘into it’. Contrary to popular belief, I wasn’t overdoing it by seeing friends everyday, or too busy because I had taken on an incredible summer project.


No, nope, nada. I was just a little on the lazy side, and maybe as a result, just not feeling inspired. I had a few ideas, a few topics I was passionately ready to talk about, actually write about I suppose, but they came at the wrong time.


Like… when I was about to fall asleep. Or when I was at my internship. Or when I was soaking in a bathtub. Or when I was clipping my toenails (TMI, am I right? Aah well… you love me anyway😀 )

Hmm. So basically all the times when I had absolutely no access to a notepad or a computer or free time, the ideas popped into my head. Popped is a mild word. They were so right in front of me, I could almost make them tangible.


But as if I am going to hop out of bed and start typing away furiously at my laptop when it’s the middle of the night (that’s right, 10pm!!!). I’m civilised enough to not let my animalistic tendencies to run away with me, and get some sleep.

Yes I know I am on holidays. Yes I know I was born at the age of eighty and have my own Benjamin Button complex going on here. But you know what? Deal.


I mean, I have been watching Downton Abbey and all things related to Downton Abbey and I just know that I have been born into the wrong era. What psyches up kids of today, does psyche me to some extent occasionally, but rarely am I passionate about tumblr-ing for hours on end.


But you know what? That’s a story for another time. See? No spark. Another idea but no spark, probably because I haven’t thought of it while doing an extraordinarily mundane task I can’t get away from😛

I think, to be honest, it is all a big plot. Concocted by my brain as a form of revenge to get back at me for all the times I have irritated it with excessive studying (jokes, that is SO rare, it may as well be during the blue friggin’ moon). More likely irritated it with girlish fantasies of how beautiful my child would be if Michael Fassbender was the father😛


You know, when I think about it, really dig deep, I think I do tend to exasperate my brain a lot. I daydream up to 2 hours most days, if not more. You may think me a stoner, but I literally sit and stare out my window. It’s not like I’m Rapunzel or something, I can totally leave the house if I want to. Right parents?😛


I think about how I would rule the world (which I will one day, just you wait… once I can get up from my beanbag…) or how I would spend a billion (since a million doesn’t do much with today’s inflation) bucks. You know, the classic fantasies of any student with things to avoid doing.

Fruit break ;)

Fruit break😉 Reminds me of Sauron’s Eye…

But I also imagine quirky things. Weird things like what would happen if they discovered my nails were a new element that had electrical properties, or if I rubbed my hands hard enough, would a fire erupt from my palms.


Hmm. Friction you are a curious thing.

I imagine what would it be like if my closet came to life and started dressing me itself. Would it be all sassy and say things like ‘That top with that skirt? Gurrrrrl. What are you even on?’ and point it’s hanger at my flaws in the way only a bestie can?


Ugh. I really am setting myself up for failure and plotting against myself. Writing it down just sounds so silly! No wonder my brain comes up with passionate, inspiring ideas when I’m busy. I spend all my free time obviously going over the various alternate universes I would like to enter!

Wow. Freaking revelation right here guys.

Am I going to stop?

I should. I would if I could.

But I can’t.

So no.


I’ll just have to hope my brain is merciful sometimes and springs a brilliant idea on me as I type away into my dashboard.

Maybe a great idea will next come to me while I am devouring this tart? But again, as if I would leave it’s awesome flavour. Please.


This tart literally has summer written all over it! I used plums (red plums, remember, the other ones just have no pizazz) but you could use nectarines or peaches or just a mix of stone fruit in general. Or even in winter, use apple slices, or pear, or strawberries or… well you get my drift😉

It is a pretty darn flexible tart! With a taste to rival a lot of desserts I have made in the past.

Oops... where did that little bit go? :P

Oops… where did that little bit go?😛

Enjoy mes cheris😀

P.S. Sorry for the crappy photos at times – the lighting was fluctuating a lot and I only like natural lighting in my photos!

Summer Plum Frangipane Tart

  • Servings: 8-10
  • Difficulty: medium
  • Print

Barely adapted from: Exclusively Food



  • 160g plain flour
  • 40g self raising flour (SRF)
  • 50g icing sugar/mixture
  • 100g cold butter, cubed
  • 1 large egg yolk
  • 1 tsp vanilla essence


  • 120g butter, softened
  • 100g icing sugar/mixture, sifted
  • 1 tsp vanilla extract
  • 2 large eggs
  • 10g plain flour
  • 180g almond meal
  • 3-4 large, firm plums, washed


    1. Place flours and icing sugar from the pastry ingredients into the processor and process for 20 seconds, or till mixed together. Add in the cold butter and process only very tiny lumps of butter remain.
    2. Add the egg yolk and essence into the mixture and process for 30-40 seconds or till the mixture starts to clump together into a large mass.
    3. Take the clumpy dough out of the processor and use your hands to press it into a smooth pastry disk and wrap it in cling wrap. (Don’t knead it at all) Refrigerate for one hour.
    4. After an hour (especially in winter), take out the pastry from the fridge and let soften a little while you make the filling.
    5. For the filling, use a handheld beater to beat the butter and sugar together till light and creamy. Add in the vanilla essence and the eggs, beating after each one, till the mixture is fully combined. It may look a little bit curdled. Keep scraping down the bowl between adding ingredients as well.
    6. Sift in the flour, add in the almond meal and beat on very low speed carefully till just combined.
    7. Preheat the oven to 160 degrees C (fan forced) or 180 degrees C regular, and roll out the unwrapped pastry between two large sheets of baking paper. I used my 20cm tart tin to make circles on the paper, so I knew how large to roll out the pastry. The thickness for me was around 5mm, give or take.
    8. Remove the top piece of baking paper, and use the bottom piece to flip the the pastry directly on top of the tart tin. Gently press down using the palm of your hand, flattening the pastry to the bottom of the tin and to the sides. Peel off the baking paper carefully to avoid ripping the pastry underneath (much harder in summer).
    9. Trim off the overhanging pieces of pastry and use to join up the tart anywhere it may be ripped or uneven. You shouldn’t need a lot if the tart is the right thickness.
    10. Spoon in the frangipane filling and evenly spread it all over the tart tin. Cut thin wedge pieces from the plums and push slightly into the almond mixture in any design desired.
    11. Bake for 35-40 minutes, turning the tin halfway through baking for even browning, till the tart is golden brown.
    12. Let cool on the wire rack for an hour, before removing the tart from the tart tin to cool completely.
    13. Serve with vanilla ice cream, icing sugar dusted on top and extra plums because why not?

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  1. hotlyspiced says:

    That’s a really beautiful tart, Uri and I’m a huge fan of frangipane tarts. It looks stunning. I think we all ebb and flow with our blogging especially when we have a lot on our plates xx

  2. Ah yes, inspiration can be such a fickle thing. It never shows up when you need it, and often appears at random, when you least expect it. Glad you were finally able to put it to good use, as your tart is the picture of perfection! What a luscious, positively -inspired- treat.😉

  3. Louise says:

    From the looks of it, Uru, you’ve gotten some really good advice and comments here on your whirl wind of blogging/living/youth and enjoying life dilemma. The only thing I would reiterate is, note pad by the side of the bed!!! It really saves a lot of tossing and turning and the should I get up question, no I don’t want to but if I don’t I’ll never get any sleep question, Whew!

    As for that tart, well, I think that frangipane filling is gloriously delicious in itself. It just makes that tart look all dressed up and plum ready to kick up some dust! Oh the yums!!! Thanks for sharing, Uru…

  4. Juliana says:

    What a gorgeous pie Uru…I love everything that uses frangipane…the combination of plums and the creamy frangipane just sound unbelievable delicious!
    Hope you are enjoying your week🙂

  5. helene dsouza says:

    There is nothing wrong with dreaming. Pondering over the world around us just makes us smarter. That’s how gorgeous delicious treats come to being, such as your tart, so it’s worth it.🙂
    Thanks for sharing, looks incredible Uru!

  6. rubyredapron says:

    Hahaaa, Uru I laughed so much with your post. I can relate to pretty much everything you’ve said.

    Anyway, this tart looks so amazing and elegant and yummmmy. I love plums in desserts. 😀

  7. There is nothing wrong with doing nothing and choosing to spend time with friends. Unless your blog is your job, I think it’s ok to be lax every now and then. At least that’s what I tell myself🙂
    Btw, Michael Fassbender has a huge mouth with big teeth…genes…just remember. He’s still gorgeous but those teeth…
    Beautiful tart..I love frangipane, it’s one of my favourite fillings.

    • HAHA oh god, I was in tears over this comment! His teeth, now that I think about it haha are quite big! So are mine though so our kids would still be hella good looking😉
      Thank you my friend!

      Choc Chip Uru

  8. mjskit says:

    Uru, you are so young which means spending quality tie with your young friends is more important that spending time with your computer.🙂 This tart looks scrumptious!!! Your pictures do show how wonderful the filling it. I feel it melting in my mouth already.

  9. vickibensinger says:

    This is beautiful! Wow and you did such a great job on it I was almost drooling looking at this. I will definitely try making it.

  10. Sugar et al. says:

    This is such a gorgeous tart! Both plums and frangipane are my favourite. Taking a break once in a while is just so necessary.You come back recharged with more delicious treats like this one:-)

  11. Maureen | Orgasmic Chef says:

    That’s just beautiful. What a lot of effort you went into. Now about this blogging. I agree with Tandy, you should blog because you can’t not blog and if that’s not how you feel, you need a break. You’re really young and should be exploring all the things you have passion for. Your love of baking won’t go anywhere.🙂

  12. shenANNAgans says:

    I want it, I want it in my belly! Plums always make me smile, they remind me of fruit play fights in my front yard with the little bro. Squishy and sticky, but oh so fun. Great recipe my friend, looks gorgeous too. Love the detail. Hope you had a great weekend lady. xo

  13. Some days you’re feeling it, some days you’re not.. If this is what you come up when you’re feeling slightly out of sorts, I can’t wait until you’re at your peak. Watch out for those electric nails girl!

  14. Michael Fassbender would totally make pretty babies. That’s just science. Also my brain thinks up crazy things, like how awesome an elephant would be as a pet (I’d never have to worry about traffic or parking. He could just chill outside the window while I was working. Downside, figuring out how to feed and house him).

    This tart is beyond gorgeous. It’s so perfectly summery, my freezing feet are jealous.😛

  15. navane64 says:

    I like the tart. Its very appealing and soothing to see. I too sometimes am lazy to blog and write because working continuously on the laptop is tiring for my shoulders and eyes.

  16. Lol, who needs a brilliant idea when your thought patterns are so incredibly entertaining? Yes, Michael Fassbender is super good looking and your kids would be gorgeous! I watched the first five episodes and couldn’t get into Downtown Abbey. What’s wrong with me?! You deserve to take a break, relax, chill and not feel like you HAVE to do anything. Blogging should be fun, not a chore, right? And Uru, this tart! It’s absolutely splendid! The pastry looks perfect and that filling – yum! Wonderful job, my friend.

  17. Kathleen Richardson says:

    Another gorgeous sweet from sweet CCU! I had thought you added a top crust and had to carefully cut slots for the fruits, but then I see that the top is the filling and all you had to do was sit back at that point and drool in anticipation.

    Have you consider, CCU, keeping a small recorder at your bedside, one small enough to place on the windowsill next to you, or carry wherever you go? Then, when inspiration strikes, you can talk away, even at night when the lights are out and you sit straight up in bed when that great idea hits you.

  18. jama says:

    Mmmm, I can just about imagine how great that tart must taste. I love almond/frangipane fillings — such a wonderful flavor that’s pretty subtle but present and complementing fruit so well. Like you, I’m sure I was born in the wrong century.🙂

  19. Amy Tong says:

    Such a gorgeous dessert. I can’t wait to try it out. I only take picture with natural lights too and I know how frustrating it could be when the weather gets weird.🙂 But your pictures turned out great!

  20. kitchenriffs says:

    Being lazy is good! I recommend it. And I certainly practice what I preach.🙂 Lovely tart — really pretty, and I’ll bet full of flavor. Thanks.

  21. Ramona W says:

    This plum tart could not be more gorgeous if you tried. If you were not inspired to post more… this tart should inspire you how darn good you are in the kitchen! I have not watched Downton Abbey yet… I’m waiting until it comes onto Netflix and totally binge watching it. I hope they get it soon.🙂

  22. Hehe you are just too hilarious, girl–I’ve been meaning to write about lots of “passionate” stuff as well, and then it’s like…whoops. Uh, my computer mousepad totally stopped working. GUESS I CAN’T WRITE. Which is completely unrelated to anything at all, but I completely get you on this one. Good thing for still having motivation to EAT at least, yeah?? This tart–giiiirl, amazing!

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