PLUM AND HAZELNUT FRANGIPANE TARTS

Preparation Method :

• Preheat oven to 190°C / 375°F / Gas mark 5.
• The Filling: Whisk together ground hazelnuts, sugar, lemon rind, eggs, oil and orange juice until smooth.
• The Pastry: Blend sugar, butter and egg yolk for half a minute or until smooth.
• Add flour with water and blend until ingredients are just combined. Knead dough on a lightly floured work surface until smooth.
• Shape into a ball, wrap in clingfilm and chill at least for an hour. Bring back to room temperature before rolling out.
• Divide pastry into 4 equal pieces. Roll out each piece on a lightly floured surface and line 4 individual flan tins. Place on a greased baking tray.
• Spread spoonful of plum jam over the base of each pastry crust.
• Spoon the filling into the crusts. Top with plum slices, press them gently and bake for 20-25 minutes or until almond mixture turns golden and set. Remove tarts from oven.
• Warm remaining jam and brush over top of each tart. Sprinkle with toasted hazelnuts and serve.