This tart is so pretty and easy. I made the pastry the jamie oliver way, although he says to press the pastry into the tart pan, and I think it is far easier to roll it out, that way you can get it nice and thin and delicate.
This is definitely not something to be eating giant pieces of with all the butter and sugar, but is definitely a nice treat if you can make yourself just have a small piece. I found that bookclub was the perfect opportunity, since it would be shared.
Plum and Frangipane Tart
Short crust pastry crust, baked blind I used this recipe
100g Almond Paste
20g Cake flour, sifted
6-8 plums, or 2 pears if preferred
Cream the almond paste, sugar, butter and egg, then add the flour and mix until combined. Smooth the paste on the bottom of the crust until even, then arrange slices of plums on the top.
Put foil around the crust of the tart to make sure it doesnt burn.
Bake for around 30mins at 350f until the frangipane is slightly browned.