It really is! We are going through so many plums at the moment as we are getting them fresh in our CSA fruit box each week. There is nothing so nice as locally grown (without chemicals), seasonal fruit that tastes and feels as it should! This is my gluten-free adaptation of Stephanie Alexander's frangipane tart in her cookbook-to-rule-them-all, A Cook's Companion. She doesn't call for plums, but of course they work perfectly alongside almonds and the buttery shortbread base. It works just as well with nectarines, peaches, apricots, cherries, blackberries, strawberries, mulberries, raspberries, pears, poached quinces or apples or rhubarb. Basically most fruit!
Plum Frangipane Tart
For the base:
200g plain gluten-free flour (or 100g each of rice flour + 100g tapioca/arrowroot starch or cornflour)
1 tablespoon sugar
100g cold butter, sliced into small cubes
1 small egg
2 teaspoons cold water
Blend flour, sugar and butter in a food processor until crumbly. Add egg and water with the motor running and blend together until a dough forms. Roll out onto a piece of floured parchment paper (I might this minimises mess and stickiness). I do not bother chilling the dough as specified in the recipe - I simply roll out a disc shape to fit my pie dish which is about 22cm in diameter (with enough size to line the fluted sides).
Instead of greasing and flouring the dish, I lift the dough with the baking parchment and place both of them in (the paper of course creating a barrier between the dough and dish). This ensures simple lifting out of the tart and cleaning of the dish. Feel free to grease if you prefer! Once dough is pressed into the dish, use a fork to mark a number of pricks on the base of the tart.
Bake in a low-moderate oven (160'c) for 25 minutes or until lightly golden. Again I don't bother with weights or rice for the baking, the dough seems to keep it's shape well enough.
For the frangipane:
150g white sugar
120g unsalted butter
200g ground almonds
1/4 cup brandy or similar (this really gives it a delicious something else, but can be omitted)
1/4 cup flaked almonds
5 small-medium sized plums, pitted and halved or sliced into wedges. You may need more/less depending on the size of the plums to cover the surface of the tart.
Cream together butter and sugar in a food processor. Add almonds, eggs and brandy if using and mix well. Spread over tart base and arrange pitted and sliced plums on top of the tart. Bake in the oven (180'c) for 20 minutes. Oven oven and pull out tart so you can scatter with flaked almonds and a tablespoon of white or raw sugar (you may omit this if you wish). Cook for a further 15 minutes (or until tart is golden brown and the centre feels springy to touch - the size of the plums and moisture in them may increase cooking time). Cool in the tin. Serve on it's own or with some double cream.
ABOUT the author
Emily Clare Sims is a farmer and mama to three young boys. Each day she looks for ways to notice beauty, contemplate her faith and savour the seasons...