This is a classic French almond tart and the perfect birthday cake for my friend Fleur. Happy Birthday again!
PLUM FRANGIPANE TART
sweet pastry base
150g ground almond
150g butter
150g granulated sugar
50g flour
2 eggs
4-6 tbsp amaretto
vanilla pod
8-10 plums
Preheat the oven to 175 degrees and blind bake the sweet pastry base. Beat the butter with a hand mixer and add the ground almonds and sugar until well combined. Add the eggs one at a time and the amaretto. Scrape the seeds from the vanilla pod and fold in. Spread the frangipane on the base. Cut the plums in slices and arrange in circles. Bake for about an hour.
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