Plum and almond tart with star anise and vanilla
-
Loading... - Blanca Cordova
- 21 Aug 2021
- 1018 Views
- 0 Like
- 0 Comment
Serves 8-10
plum jam 4 tbsp
plums 6-8 ripe, halved and destoned
flaked almonds a handful
For the pastry
icing sugar 90g
plain flour 340g, plus extra for dusting
butter 170g, cubed and chilled, plus extra for greasing
egg 1
iced water 2 tbsp
For the frangipane
unsalted butter 110g
golden caster sugar 110g
vanilla pod ½, split and seeds scraped
star anise 2, finely crushed
eggs 3, beaten
ground almonds 110g
First, make the pastry. Combine the icing sugar and plain flour in a medium bowl. Rub in the chilled butter cubes until the mixture resembles fine breadcrumbs (you can also do this in a food processor). Add in the egg and iced water, and stir through to combine. Tip out the dough onto a lightly floured surface and bring it together with your hands, kneading lightly to achieve a smooth finish. Wrap the pastry tightly in clingfilm and place it in the fridge to rest for at least 30 minutes.
Heat the oven to 180C fan/gas mark 6. On a lightly floured surface, roll out the pastry until it is about 2-3mm thick. Grease and flour a 28cm round, loose-bottomed tart tin, then lay over the pastry, tucking it into the corners of the tin and leaving an overhang. Line the pastry case with baking parchment and baking beans and blind bake the tart case for 25 minutes, then remove the baking beans and parchment, trim the overhang, and return to the oven for 10 minutes, or until the base is just starting to colour. Remove and set aside, but leave the oven on.
For the frangipane, cream the butter, caster sugar, vanilla seeds and star anise until light and fluffy. Add the eggs and ground almonds, and mix until combined. Set aside.
To make the tart, spread the plum jam over the base of the pastry case, then spoon over the frangipane mix. Arrange the plums over the frangipane, cut-side down, pushing them in lightly with your fingers. Finally, scatter over the flaked almonds. Bake the tart in the oven for 25-35 minutes, or until golden and set on the outside and still a little soft in the middle. Cool for 30 minutes before serving.
