End of Summer Frangipane Tart with Plums Recipe. Using Molino Pasini Primitiva Flour.
As you may have noticed, this is one of our favourite recipes, one we go back to over and over again. Truth is, we absolutely adore the almond flavour combined with the acidity of the fruit and nothing beats a good old Frangipane Tart!
This time, we thought it was a great idea to experiment with the Molino Pasini flour recently added to our shop. What a lovely, crunchy surprise that was!
Recipe is the same as usual, however we added some additional notes to make sure the result is top notch. Enjoy!
For the crust
200g Molino Pasini Primitiva Flour (wholemeal)
100g Butter - cubed
90g Brown Sugar
1 Egg 1 Yolk
Pinch of salt
To make the crust
Place flour, sugar and pinch of salt in a fountain like shape, inside the eggs. Scramble the eggs incorporating the flour and when crumbled, add the cubed butter. Work the butter quickly into the dough to avoid warming it up too much. Keep working the dough till it looks even. Make a ball shape, wrap in cling film and chill for 1-2 hours, more if it's a hot day.
When ready, dust a flat surface, then roll to a 3mm thick. Place the tart in the freezer for 15-30. This will avoid the shrinking of the tarts during the baking process.
Note: we used small tins (9cm in diameter), and they didn't need pre-baking. If you are using a larger tin, then we would recommend to heat the oven at 160°C, prick the bottom with a fork and place baking paper and some weight in the inside of the tarts (you can use rice or chickpeas, this will avoid the bubbles and consequentially breakage of the tart). Bake for 15 minutes, then remove from the oven and let cool while you prepare the filling. We recommend placing the cake towards the lower part of the oven, to allow a more gentle cooking.
To make the filling (courtesy of David Lebovitz)
115g Unsalted Butter at room temperature
2 large eggs, at room temperature
130g Almond Flour
2 tsp Vanilla Extract
Pinch of salt
Plums, peaches, rhubarb or apricots
Preheat the oven to 160ºC. To make the frangipane: beat the butter and sugar in a bowl until fluffy. Add the eggs one at the time, stop the mixer and scrape down the sides of the bowl after adding each.
Stir in the almond flour, then the vanilla extract and salt. Spread the frangipane in the cooled tart shells. Press the plums (cut in pieces, or whole) into the frangipane.
Bake for 30-35 minutes, or until the tart is golden brown across the top. Let cool, then serve with whipped cream, gelato or on its own.