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PrintPLUM FRANGIPANE PUFF TARTS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 190°C / 375°F / Gas mark 5.
- The Filling: Whisk together ground almonds, sugar, lemon rind, eggs, oil and orange juice until smooth.
- Spread spoonful of plum jam over the base of each pastry.
- Spoon the filling into the pastry. 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.
INGREDIENTS
- 250 grams thinly rolled puff pastry
- 100 grams plum jam
The Filling
- 150 grams ground almonds
- 100 grams caster sugar
- 100 ml sunflower oil
- Finely grated rind of 1 lemon
- 3 large eggs, beaten
- 100 ml freshly squeezed orange juice
- 8-9 plums, stoned and sliced
- 30 grams chopped toasted hazelnuts
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