Plum, rhubarb and cherry frangipane tart



I may be getting ahead of myself here as it’s only the very end of winter here in Melbourne….but we had a rare sliver of sunshine Sunday morning! It was all so very exciting that I had a bought of inspiration. Out came some home bottled cherries. a can of plums and a fresh bunch of rhubarb; it was tart time.

My parents have quite a collection of fruit trees out the back and my father has a strange (but very handy) habit of bottling all manner of fresh fruit whenever they are in season. Given this, there is always a spare bottle of peaches, plums or cherries for whenever my soul is in need of crumbles or pies. This weekend felt like something a little more special and I’ve never given a frangipane tart a go; it must have been fate.

This is an adaptation of a BBC good food recipe and worked a treat with my little changes. I felt like a soulful mix of fruits that would be just as beautiful warm or cold so I pimped up the traditional fresh cherry frangipane tart to work with my bottled plums, cherries and rhubarb.

For the pastry

  • 200g plain flour
  • 25ml semolina
  • 100g unsalted butter, diced
  • 1 tbsp caster sugar
  • 1 egg, beaten

For the filling

  • 140g golden caster sugar
  • 140g ground almonds
  • 140g butter, melted
  • 1 egg, plus 1 egg yolk

For the topping 

  • 1 cup bottled cherries
  • 1 cup plums (fresh or bottled works fine)
  • 1 bunch rhubarb
  • 3 tbsp sugar
    1. To make the pastry, pop the flour, semolina and butter into the food processor until it resembles fine breadcrumbs.Add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.IMG_5127IMG_5131
    2. Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Chill for at least 20 mins.
    3. Heat oven to 190C. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. If you are feeling creative, retain the remaining pastry to some pretty detailing for the top of the tart. Fill with grease paper and baking beans/uncooked rice and blind bake for 20-25 mins, removing the grease paper and rice after 15 mins, until golden.

      Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, be super careful of the almond layer; it is easily crushed by wayward thumbs as I may have learnt the hard way….


    4. Heat the cherries, plums and rhubarb with sugar over a low heat until lightly stewed.Be wary of over stewing the fruit as you want to retain the shape of the fruit for a beautiful filling. Spoon  your fruit topping onto your almond base.
      Use your remaining pastry to tart up your tart however you please; my tart was some simple plaited pastry around the edge (more to hide my wonky edging!) and a latticed heart.

      If you want to re-create the latticed heart, just work up a large square of pastry using the same lattice technique you would use for a pie top, then use a heart shaped cookie cutter to create your heart. Carefully place your details on top of your fruit topping and bake for a further 10 minutes.



    5. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of ice cream or fresh berries if you like.





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