A Superb Almond Tart Stuffed Full with Plums, Bitter, Sweet and Nutty!

Living in the almond growing region of Spain, I thought it only right that I gave you a recipe for an almond tart, but what an almond tart!

There are thousands of almond trees here; mile after mile of beautiful blossom in the Spring; a pink and white fleeting moment of brilliance in time, then gone.  

 

Joseph Monter

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Left behind are the trees beginning to bud and produce leaves, and then, the spring flowers: a breathtaking site.  You must visit and view this wonderful scene.

Now for the almond tart. This really is a wonderful tart to eat.   Serve it warm with a large spoonful of half whipped cream, or a ball of vanilla ice-cream; both beginning to melt and ooze over the almond and plum deliciousness - you will not be disappointed.

You don't just have to use plums, any firm fruit will work with this.  I have used pitted cherries, especially 'Stella', a cooking cherry variety with large black fruits. Blueberries again work very well, as do apricots; experiment with your favourite fruits, although the more 'sour' fruits work better with the sweet almond frangipane filling.

Firstly you will require a baked blind 8"(20cm) pastry case in a loose bottomed tin or flan case.  This link will take you to the pastry instructions.

Now for the frangipane filling.

Equipment required:

Measuring Equipment: scales/cups

Large plastic bowl

Wooden spoon/hand held electric whisk for creaming the mixture.

Oven set to 375F (190C, Gas Mark 5)

Ingredients required:

85g (3 1/2ozs) softened butter - either leave out of the fridge for a couple of hours in a warm place, or, blitz in the microwave for 10 second pulses until finger soft but not runny.

175g (3/4c + 2 tblsp / 5 1/2 ozs) caster sugar

175g (3/4c + 2 tblsp / 5 1/2 ozs) ground almonds

2 eggs, beaten

few drops almond extract

Method:

This is a very simple method, just put everything into a bowl and cream until light and fluffy.

Other ingredients required:

2 tbls good fruit jam 

8 plums, halved and stoned

To Decorate:

50g (1/3c / 2ozs) flaked almonds

icing sugar, for dusting  

To make the tart:

1.  With the prepared pastry case, spread a good fruit jam evenly over the pastry base.

2.  Take the frangipane filling and spread that evenly over the jam.

3.  Place stoned and halved fresh plums cut side down in an even pattern over the frangipane.

4.  Scatter the flaked almonds evenly over the top.

5.  Bake for 45-50 mins until the filling is golden and feels firm to the touch. (If the centre is not quite cooked and the sides are browning too quickly, just carefully lay greaseproof paper over until the centre is set).

6.  Remove from the oven and sieve over icing sugar evenly.  If this is done while the tart is hot the underside of the sugar crystal will melt and adhere better to the tart.

7.  When cooler, remove from the tin and serve warm as suggested above.

The frangipane will rise up through the fruit and give a stunning effect to this tart.

Until the next time, adios Amigos

From sunny Almeria Province, Spain. X