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Plum and frangipane tart2/29/2024 ![]() Line the pastry with a double layer of cling film, fill with baking beads and return to the fridge to cool for at least one hour. Leave any excess pastry round the edges to allow for shrinkage. Working fast, lift up the edges of the pastry to allow it to relax into the base of each case and press in lightly. Lift the pastry gently, wrapping round your rolling pin if easier, and place it over a 23cm tart case. With regular, generous dustings of flour, roll into a large round about 3mm thick and at least 5cm wider than your tart tin all round. Bash the dough out flat with your rolling pin then bring the broken edges in to form a ball. When the pastry is chilled, remove from the fridge and lightly flour a work surface. Roll into a ball, flatten slightly and wrap in cling film before chilling for 2 – 3 hours. Turn the pastry out onto a lightly floured surface and knead briefly. Add the egg yolks again and blitz until just combined. Put the flour and sugar into a food processor and blitz.Īdd the cold butter and blitz again until the mixture resembles breadcrumbs. Both versions turned out perfect, sure sign of a pretty impeccable recipe.įlaked, toasted almonds add lovely texture to this soft, sweet tartĭrunken Plum Frangipane Tart (adapted from Bruce’s Cookbook)ġ0 Victoria plums, halved and stones removedĤ0ml plum brandy (normal brandy or Armagnac would also work here)Ģ tbsp plum jam (you could also use apricot)ġ80g eggs (approx. The second time was in an unfamiliar space, baked from memory, using an ancient spring-form cheesecake tin and exercising my arm muscles by beating the frangipane with a wooden spoon. The first time round I made it in the kitchen of my little London flat, in my favourite fluted tart tin, with the oven that I know and the KitchenAid stand mixer that I love. I’ve made this tart twice in the last couple of weeks: first for Christmas Eve supper to follow the spicy crab linguine that has become a bit of a tradition and secondly in Yorkshire for Carnivorous Fiancé and his family. While the recipes can take time to make, they are utterly achievable in a home kitchen and I love the casual yet informative voice that leaps from the page with every instruction. After visiting Chez Bruce for our anniversary last year and wanting to eat almost everything on the menu, I ordered up a copy of his book the next day and have been cooking from it ever since. Featured whole on the front cover of Bruce Poole’s Cookbook and again as a simple slice within, it epitomises the simplicity and deliciousness behind the cooking of this British-born chef. Blind bake and set aside.A beautiful, brightly coloured winter tartĪs soon as I saw this tart, I knew I had to make it. Bring the pastry back up to room temperature and roll out to line an 8” tart case. Rest the pastry in the fridge for at least 30 minutes. Leave overnight in the refrigerator to macerate. Mix the zest and juice of the orange with the Smidgin and the vanilla and pour over the plums. ![]() Place the plums into a zip-lock bag or a Kilner jar. 5 large plums, stoned and cut into 8 equal wedges.You can find the recipe to impress your guests below. Adnams Smidgin Macerated Plum and Frangipane Tart - Serves 8Īdnams Smidgin is packed full of lovely botanicals making it the perfect addition for this exciting new, fruit filled dessert! Nick Claxton Webb - our executive head chef, has created a thoughtful Macerated Plum and Frangipane Tart containing our brand new gin.
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