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Plum Frangipane Tart



  • Halve and stone plums.
  • Slice each half to produce 4 to 6 even pieces.
  • Arrange in the base of the pastry case to fill (2 or 3 concentric circles should do it).
  • Beat together butter, ground almonds, flour, sugar and eggs till fluffy.
  • Spread the mixture over the plums and smooth the top.
  • Scatter over the flaked almonds.
  • Bake at 180°C for approximately 40 mins until set in the centre.

Decorate the serving plates with Gourmet Classic's Raspberry Patisserie Glaze