Frangipane

A classic French filling which is such a versatile recipe. You can use almost any fruit, but some will need to be lightly poached first, and others mixed with alcohol. The tarts are always beautifully finished if glazed with boiled apricot jam.

Preparation time: 30 minutes, including 20 minutes resting time
Cooking time: 30 to 40 minutes
Serves: 6-8

Method

For the tart case:

1. Grease the tart case with butter
2. Attach the K Beater, add the butter, sugar, flour, vanilla extract and salt. Mix on a medium speed until the mixture resembles breadcrumbs
3. Gradually add the egg yolks and mix until combined
4. Remove the pastry from the bowl wrap in cling-film and place in the refrigerator until ready to use

To make the tart:

1. Preheat the oven to 180°C and grease the tart tin
2. Remove the pastry from the fridge and roll out to 3-5mm thick, then place the dough into the tart case and press down to the edges
3. Attach the Creaming Beater, add the butter and sugar and mix on a medium speed until light and fluffy.
4. Gradually add the egg, and mix until incorporated
5. Add the flour, ground almonds, baking powder and zest of lemon and mix until combined
6. Spread the mixture over tart case
7. Cut the plums in half, and place cut side down into the tart filling
8. Bake in the oven for 20 to 25 minutes or until well risen and golden.
9. Remove from the oven and leave to cool at room temperature.
10. Add the apricot jam to a saucepan and warm through on a low heat, brush over the tart and serve.