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Plum & pistachio frangipane tart

Ripe juicy plums, pistachio frangipane and flaky pastry – Benjamina Ebuehi's recipe is a triple threat of delicious elements

Think of this as a deep-dish galette. It’s not completely free-form, but baking it in a pan allows you to pack in more filling. A hearty layer of creamy pistachio frangipane holds the weight of ripe, juicy plums, all wrapped in a flaky pie crust. My favourite part of making this is layering the plums, each one placed intentionally, overlapping the next. There’s something really beautiful about a tart or pie just before it goes into the oven, so take a moment to admire the gentle folds of pastry and jewels of demerara sugar.

This recipe is extracted from ‘A Good Day to Bake’ by Benjamina Ebuehi


Serves 10

For the pastry

250g (9oz/scant 2 cups) plain (all-purpose) flour, plus extra for dusting
1 Tbsp caster (granulated) sugar
½ tsp salt
200g (7oz/¾ cup plus 2 Tbsp) cold unsalted butter, cubed, plus extra for greasing
7–9 Tbsp ice-cold water

For the fillling

400g (14oz) ripe plums
2 Tbsp caster (granulated) sugar
½ tsp ground ginger
1 Tbsp demerara (turbinado) sugar

For the frangipane

130g (4½oz) shelled pistachios
120g (4¼oz/½ cup) unsalted butter, softened
120g (4¼oz/scant ⅔ cup) caster (granulated) sugar
1 tsp vanilla bean paste
2 eggs, plus 1 for egg wash
75g (2½oz/¾ cup) ground almonds
  1. Method

    Step 1

    To make the pastry, add the flour, sugar, salt and butter to a large bowl. Rub the butter into the flour with your fingertips to get a coarse mixture with some chunks of butter still visible. You don’t want it to be fine and even. Add the water a tablespoon at a time and stir with a table knife until it begins to clump together. Turn the dough out onto a lightly floured surface and give it a very brief, gentle knead to bring it together. Pat the dough into a thick disc, wrap in plastic wrap and chill in the refrigerator for 1 hour.

    Step 2

    Preheat the oven to 200°C (180°C fan/400°F/gas mark 6) and grease a loose-bottomed 20-cm (8-in) baking pan.

    Step 3

    Once chilled, roll out the pastry to about 5cm (2in) larger than the size of the pan and press it into the pan, letting the extra pastry hang over the edges. Chill while you make the filling.

    Step 4

    If your plums are on the small side, slice them into quarters, otherwise slice them into eighths. Add them to a bowl with the caster sugar and ground ginger, mix to coat and set aside.

    Step 5

    To make the frangipane, pulse the pistachios in a food processor until fine or use a sharp knife to chop them as finely as you can. Cream the butter, sugar and vanilla together for 3–5 minutes until pale and creamy. Beat in the eggs, one at a time, beating well after each addition. Add the ground pistachios and almonds and stir in.

    Step 6

    Spoon the frangipane into the chilled pastry case, smoothing the top. Discard any liquid from the plums and arrange them on top, starting from the outside and working your way in, and letting them overlap a little. Fold the excess pastry over the plums and brush with egg wash. Sprinkle on the demerara sugar.

    Step 7

    Bake for 20 minutes, then reduce the oven to 180°C (160°C fan/ 350°F/gas mark 4) and bake for a further 35–40 minutes until the pastry is deep brown and a skewer inserted into the middle comes out mostly clean (a bit of plum juice is fine). Let cool in the pan for 20 minutes before removing from the pan to cool completely.

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