Page 36 - Real Rochdale Issue 22 Summer 2024
P. 36

ALMOND, LEMON AND PLUM TART





                           by Natasha Brown - owner of Brown’s Cakes


                   This recipe uses a traditional frangipane combined with lemon zest and

                   lemon curd to create a plum tart with a sharp lemony twist.


                                                               Begin by making the pastry.
                       Ingredients
                                                               Rub the butter and flour together to
                       For the pastry                          create a breadcrumb-like texture, then stir
                       150g plain flour
                       75g cold butter                         in the icing sugar, followed by the egg, and,
                       50g icing sugar                         lastly, the ice-cold water.
                       1 egg yolk
                       1 tbsp ice-cold water                   Bring the pastry together to form a dough.
                                                               Squash it into a flat circle shape, wrap in
                       For the frangipane                      clingfilm then leave in the fridge for 30
                       100g butter                             minutes to rest.
                       100g caster sugar
                       2 eggs                                  After 30 minutes, roll the pastry into a thin
                       55g plain flour                         circle and lay it in a flan dish. Push the pas-
                       75g ground almonds                      try against the bottom and side, but leave
                       Zest of 1 lemon
                       1 tsp almond extract                    it standing a little over the edge of the
                                                               dish. This helps prevent the tart shrinking
                       For the filling                         and the excess can be cut away later.
                       2 tbsp lemon curd
                       4 or 5 plums                            Chill the pastry for another 30 minutes in
                       2 tsp of honey warmed in the            the fridge.
                       microwave
                                                                                                                                To make the tart                                  Bake in the centre of the oven for approx. 35
                                                                                                                                                                                  minutes, until the tart starts to turn golden
                                                                                                                                Preheat the oven to 180°C (160°C fan) gas         brown. Check the tart is cooked by inserting
                                                                                                                                mark 4.                                           a wooden skewer and checking that it comes
                                                                                                                                                                                  out clean. If it’s not baked, keep it in the oven
                                                                                                                                Beat the sugar and butter until light and         and keep checking every few minutes until
                                                                                                                                fluffy then add the eggs one at a time with a     done. Once baked, take the tart out of the
                                                                                                                                spoonful of flour with each egg to prevent the    oven and brush the top with some honey
                                                                                                                                mixture curdling. Stir in the rest of the flour,   whilst it’s still warm.
                                                                                                                                ground almonds, lemon zest and almond
                                                                                                                                extract.                                          The tart can be eaten warm with custard or
                                                                                                                                                                                  is lovely at room temperature served with
                                                                                                                                Spread a layer of lemon curd over the base of     cream. It also keeps well for a couple of days
                                                                                                                                the tart then smooth the frangipane mixture       and becomes a little moister and stickier with
                                                                                                                                on top. Cut the plums in half and remove the      time.
                                                                                                                                stones, then slice. Decorate the tart with the
                                                                                                                                plum slices.                                      Enjoy!





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