- 1-2 sheets store bought sweet pastry, defrosted
- 100g butter, softened
- ½ cup Pams caster sugar
- 1tsp vanilla extract or essence
- 2 eggs
- 1 ⅓ cups ground almonds
- ⅔ cup plain flour
- 6-8 plums, thinly sliced
- 2 Tbsp apricot jam, warmed
- 2 Tbsp sliced almonds (optional)
TIP: Experiment with different fruits to make this dessert suit every season of the year! Stone fruit in summer, apples and pears in the cooler months or tinned fruit for any time of the year.
- Begin by preparing the tart case. Grease a round or rectangular tart tin, then line the tin with pastry. Trim the edges, then prick the base with a fork and place into the freezer to chill for 30 minutes.
- Preheat your oven to 180 degrees celsius fan bake. While the tart case is chilling, make the frangipane filling by creaming the softened butter, caster sugar and vanilla in a mixing bowl until light and fluffy. Add the eggs one at a time, mixing until fully incorporated before adding the next.
- Add the ground almonds and flour to the butter mixture, and fold in with a wooden spoon. Once fully mixed, spoon into the chilled tart case and spread until even.
- Arrange the plum slices on top, and lightly press into the frangipane mixture. Set onto a baking tray, and place into the oven and bake for 35-40 minutes, or until a skewer comes out clean when the frangipane is tested.
- Leave to cool for 30 minutes, then once cool enough to handle, remove from the tart tin and place onto a wire cooling rack. Brush the warmed apricot jam evenly over the tart, then sprinkle the sliced almonds around the edges.
- Serve while warm or enjoy once cooled. Keep stored in an airtight container for up to 3 days.