Frangipane
The addition of almond extract adds a floral aroma to the topping into which you can sink any fruit you wish.
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
25
MINUTES
Ingredients
170g butter
170g caster sugar
110g ground almonds
55g plain flour
1 tsp almond extract
3 eggs, lightly beaten
200g puff pastry
200ml plum jam
200g plums, stones removed and sliced
Method
Line the base of your tin with baking parchment and grease and flour the sides. A ten inch round loose based tin works well.
Preheat your oven to 180ºC/gas mark 4.
Beat the butter, sugar, ground almonds, flour and extract until they are combined.
Slowly add the eggs.
Roll your puff pastry into a disc bigger than your tin and gently nudge it into place so that the base and sides are covered. Trim the edges if needed.
Spread the plum jam over the base.
Scoop the frangipane mixture on top of the jam.
Dot the sliced plums on top of the frangipane.
Bake in the centre of your oven for 25 minutes until the pastry and frangipane are both golden.
