Plum and almond tart
Plums are a wonderful British fruit that taste the best fresh off the tree but equally as good when baked. This pudding works wonderfully with a dollop of cream and ice cream.
This recipe is great because you can freeze it (uncooked) so you can have summer plum dishes all year round. Couldn’t recommend this more, it works with all varieties of plums and it’s not too sweet.
Ingredients
70g almonds
1 tbsp flaxseeds (plus 3 tbsp water)
20g ground almonds
30g coconut sugar (or brown sugar)
1/2 lemon zest grated
45g coconut oil (melted)
10g almond butter
1 x ready roll puff pastry
Lots of plums (quartered)
Plum jam
Flaked almonds
Method
1. To make the frangipani, ix together 70g almonds, 20g ground almonds, 30g coconut sugar (or brown sugar), 1/2 lemon zest grated, 45g coconut oil (melted) and 10g almond butter.
2. Mix the flax seeds with the water in a separate bowl and leave for 15 mins
3. Meanwhile slice your plums
4. After 15 mins mix the flax seeds into the frangipani mixture
5. Unroll your pastry and place on a baking tray lined with greaseproof paper
6. Spread the frangipani over the pastry leaving a 5cm rectangle around the side
7. Mix the plum jam with a bit of water to loosen and spread over the frangipani
8. Spread your plums over the frangipani and bake at 210C for 18-25 mins or until crush is light brown
9. Top with flaked almonds and serve with some cream
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