Plum & almond pastry
- Sara Buenfeld
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Serves 6
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.12 ratingsRate
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This open fruit tart looks and tastes fantastic for very little effort – frangipane flavours complement sugar plums
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Raspberry, lemon & frangipane tart
A star rating of 4.9 out of 5.31 ratings
Ingredients
Nutrition
Units:
MetricUS
-
320g all-butter puff pastry
sheet
-
4 tbsp ground almond
-
800g plum
halved and stoned
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25g flaked almond
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3 tbsp caster sugar
plus extra to serve
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Nutrition: per serving
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kcal408
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fat23g
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saturates8g
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carbs43g
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sugars23g
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fibre3g
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protein7g
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salt0.5g
low
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Method
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step 1
Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
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step 2
Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.
Recipe from Good Food magazine, August 2012
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A star rating of 4.5 out of 5.12 ratings
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