* This is a scheduled post as I’m away in Sri Lanka for holidays. I promise to be back with plenty of stories. In the meantime, enjoy this chocolate frangipane plum tart for me. I will probably be missing my tarts and such and have to make do thoasei, dhal curries and cooconut milk desserts.
I have a more than unusual love for tarts, especially tarte aux fruits or fruit tarts.
Well, it is certainly much too indulgent to be having creme patisserie/custard everyday. I would if I could.
Frangipane tarts. on the other hand, seem more like the everyday tart; you know the kind that you can have everyday and not feel overly guilty.
While a fruit tart would always steal my heart, a frangipane tart would always makes my day better, brighter.
Since we have been starting to find plums in the market, I decided to put them to good use. You can, of course, choose to use any other stone fruits like nectarines, peaches, whatever pleases you.
Chocolate sweet pastry
125g butter, room temperature, cubed
150g plain flour
30g ground almonds
30g cocoa powder
60g icing sugar
pinch of salt
30g egg yolk
1-2 tbsp iced water, add only if necessary, until dough comes together
1. Rub in method: Place dry ingredients into a mixer bowl and whisk until uniform. Rub in the cubed butter until mixture resembles breadcrumbs. Alternatively, you can use a food processor.
2. Add in egg yolk and use hands to knead dough until it comes together, into a smooth ball. Add iced water if mixture still feels too dry. Try not to overwork the dough.
3. Shape into a flat disc, cling wrap it and place in the fridge to rest for at least 30 minutes. In the meantime, you can prepare the almond frangipane filling.
4. Preheat oven to 200°C. Roll pastry on a lightly floured surface to a 3mm-thick disc. Using a cookie cutter/paring knife, cut pastry to size and line the tart tins (big or small). Trim off the overhanging edges with a paring knife. Allow the pastry to rest for another 10-15 minutes.
5. To blind-bake: line the pastry with baking paper and fill with uncooked rice, dried beans, or metal or ceramic baking weights. This stops the pastry base rising during cooking. Bake for about 10- 12 minutes. Remove the weights and bake for another 5-7 minutes (depending on the size of the tarts) until pastry is dry and cooked through.
6. Allow tart shells to cool completely before filling with frangipane.
You can find my almond frangipane filling recipe in the link here. You can replace almond meal with hazelnut meal if it pleases you. It would taste just as great! You can do this ahead, cling wrap and store it in the fridge, while you are baking the tarts.
1. Pre-heat oven to 175°C. Cut the plums into slices (or as you like). Fill the cooled tart shells with your frangipane filling. Do not overfill it as the frangipane mixture will rise a little during baking.
2. Place sliced plums neatly on top of the frangipane filling. Bake the tarts for about 20 minutes.
3. Allow tarts to cool before serving. You can decorated with silvered or chopped toasted almonds or dust the tarts with icing sugar. Enjoy!