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.
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.
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.
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
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
- 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.
- 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.
- 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.
- After an hour (especially in winter), take out the pastry from the fridge and let soften a little while you make the filling.
- 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.
- Sift in the flour, add in the almond meal and beat on very low speed carefully till just combined.
- 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.
- 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).
- 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.
- 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.
- Bake for 35-40 minutes, turning the tin halfway through baking for even browning, till the tart is golden brown.
- Let cool on the wire rack for an hour, before removing the tart from the tart tin to cool completely.
- Serve with vanilla ice cream, icing sugar dusted on top and extra plums because why not?
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