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Plum and Pistachio Frangipane Tart

Serves 8: Prep 30 mins: Cook 1 hour 30 mins


For the Pastry

200g Plain Flour

100g Unsalted Butter, cubed


200g Shelled Pistachio Nuts

200g Unsalted Butter, softened

200g Golden caster Sugar

4 Free Range Eggs

75g Plain Flour

4 English Plums, stoned & sliced

To Serve

Cream Fresh or Ice Cream


1/To make the pastry, tip the flour into a food processor along with the butter and a pinch of fine sea salt. Pulse together until it resembles breadcrumbs, then add cold water, 1 tbsp at a time, pulsing in between until a dough forms. Gather it up, wrap and chill for 20 mins.

2/Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured worksurface to the thickness of a £1 coin and use to line a 23cm fluted tart tin. Trim any overhang and prick the base all over with a fork. Scrunch up a piece of baking paper, line the inside and fill with baking beans or uncooked rice. Bake for 18-20 mins or until the edges are lightly golden, then remove the beans and paper, and put back into the oven for 8-10 mins or until the base is golden. Turn down the oven to 180C/160C fan/gas 4.

3/To make the frangipane, put the pistachios in a food processor and pulse until finely ground. Put the butter in a large bowl and use electric beaters to whisk until really soft, then add the sugar and beat again until light and fluffy. Crack in the eggs, one at a time, whisking well in between each addition. Tip in the flour, ground pistachios and a pinch of salt, and mix really well. Scrape into the pastry case. Arrange the plum slices across the tart, slightly pushing down into the frangipane.

4/Bake for 35-40 mins or until risen, puffed and golden. Cool in the tin for 10 mins, then remove and cut into slices. Serve with crème fraîche or ice cream.

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