Plum and frangipane pies
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Loading... - Chimlin Bui
- 29 Aug 2021
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Makes 4 tarts
For the frangipane:
butter 75g
caster sugar 75g
a large egg beaten
ground almonds 75g
plain flour 1 tbsp
puff pastry 325g
plums, ripe 4 large or 8 small
plum jam 4 heaped tbsp
a little beaten egg
caster sugar 1 tbsp
Make the frangipane. Cream the butter and sugar together till light and fluffy then slowly introduce the beaten egg, almonds and flour until you have a soft, smooth cream.
Halve the plums and discard the stones. Slice each half into 4 small segments.
On a floured board, roll the pastry to a rectangle measuring approximately 50 x 40cm. The pastry should be very thin. Using a 12cm round cutter, press out 8 discs of pastry, then remove the leftover dough from around them and transfer 4 of them to a parchment-lined baking sheet.
Divide the almond frangipane between the 4 pastry discs, smoothing the top and leaving a 2cm rim of bare pastry around the edge. Divide the sliced plums between the pies, setting them on top of the frangipane. Spoon over the plum jam, letting it trickle over the fruit.
Brush the rim of pastry on each pie with beaten egg then lower a disc of the reserved pastry on top of each. Press firmly around the edges to seal, then chill the pies for 30 minutes.
Set the oven at 180C/gas mark 4. Place an upturned baking sheet in the oven to get hot. Brush the chilled pies with a little of the beaten egg then dust the pastry with the caster sugar. Pierce a small hole in the top of each pie using the handle of a wooden spoon or a chopstick. Bake for 25-30 minutes, or until golden brown. Allow to cool a little before serving.
