Walnut frangipane plum tart
Preparation: 15 minutes Cooking: 37-42 minutes Serves: 6-10 (depending on serving size) 60g butter, softened
cup caster sugar (plus 1 teaspoon for sprinkling) 2 eggs 1 cup walnuts 1 tablespoon flour 160g ready rolled, butter puff pastry (I used Paneton) 2 teaspoons milk 5 plums, halved and stones removed Preheat the oven to 200C, and line an oven tray with baking paper. Put the butter, sugar, 1 egg, walnuts, and flour in a food processor and whiz to form a chunky paste.
Cut the pastry into a rectangle 14cm x 28cm and place on the prepared tray.
Mark a 1cm border around the edges, ensuring that you don’t cut all the way through. Use the tines of a fork to prick inside the border well.
Whisk the remaining egg with the milk and brush around the border.
Bake for 12 minutes then remove from the oven and reduce the oven temperature to 190C.
Use a tablespoon to flatten the puffed up pastry in the middle, leaving you with a pastry shell. Spoon the walnut filling into the shell and even out with the back of a tablespoon. Place the plums, cutside down on to the filling, and bake for 25-30 minutes or until the pastry is golden and the filling is set. Allow to cool for 15 minutes before serving.
This can be served simply as it is or dusted with icing sugar and served with vanilla bean icecream, natural yoghurt or whipped cream. Recipes, food styling and photography by Sarah Tuck