Fruity Franzipane Tart

DessertServes 12


For the pastry

  • 200g plain flour
  • 50g butter
  • 50g white vegetable fat
  • 50g caster sugar
  • 1 medium egg
  • flour for rolling out

For the Frangipane filling

  • 75g butter
  • 75g caster sugar
  • 1 large eggs – beaten
  • 25g plain white flour
  • 3 dessert plums or other seasonal fruit sliced
  • 80g ground almonds

For the glaze

  • 2 tablespoons apricot jam


  1. Make the pastry by cutting the butter and white vegetable fat into the flour and rubbing it in with the fingertips to form a mixture that resembles fine breadcrumbs. Stir in the sugar. Add the egg and mix to a dough with a round bladed knife.
  1. Roll the pastry into a circle slightly bigger than the tart tin taking care not to over-handle or stretch it. Line the tin and trim off the excess pastry. Place the pastry case in the refrigerator to rest for 30 minutes.
  1. Heat oven to 190°C/Gas 5. Take a piece of greaseproof paper, screw it in a ball, then flatten it out. Place it on top of pastry and cover with baking beans. Bake the pastry case blind for 5 minutes. Remove from the oven and cool slightly.
  1. To make the frangipane place the butter and sugar in a bowl and cream together with a wooden spoon until the mixture is light and fluffy. Gradually add the egg beating well. Fold in the almonds and flour. Spoon the mixture into pastry case.
  1. Arrange the sliced plums on their sides in circles starting at the edge of the tart and working your way towards the centre. Gently push the plums into the frangipane mixture.
  1. Place on a baking sheet. Bake for 25 minutes or until golden brown and firm to the touch. Remove from the oven and cool slightly.
  1. To make the glaze, melt the apricot jam and water in the pan over a low heat. When the tart is cool, brush the surface with the glaze. 
TOPS TIPS: For convenience you can use ready-made pastry - it gives good results and easier if you’re baking with young children.  If you do not have ceramic baking beans use dried pulses.