Page 37 - Real Rochdale Issue 22 Summer 2024

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!

REAL ROCHDALE - SUMMER 2024 36 37 REAL ROCHDALE - SUMMER 2024