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40g unsalted butter, softened
40g caster sugar
40g ground almonds
1 egg yolk
¼ tsp vanilla extract
230g sheet Cooks’ Ingredients frozen puff pastry, defrosted
1 egg yolk
3 plums, about 200g, stoned and sliced
75g plum jam
1. Preheat the oven to 200°C, gas mark 6. Start by mixing all the frangipane ingredients in a bowl until well combined.
2. Using a pastry cutter, cut six 10cm-diameter circles from the puff pastry. Place them on a baking tray lined with baking parchment. Using the point of a sharp knife, and being careful not to cut right through, score a 1cm border around the edge of each pastry circle. Prick the entire surface with a fork and brush the border with egg yolk. Spread the frangipane evenly within the borders of the pastry rounds.
3. Arrange the plums on top of the frangipane. Heat the jam in a small saucepan with 2 tsp water and warm until melted. Remove from the heat and brush over the plums. Chill the tartlets for at least 15 minutes.
4. Bake for 18-20 minutes until golden. Remove from the oven and brush with a little more jam. Serve warm or at room temperature with crème fraîche, if liked.
Typical values per serving:
This recipe was first published in August 2011.