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    Autumn Fruit Frangipane Tart

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    Autumn Fruit Frangipane Tart

    Serves: 4 - 6


    • 60g unrefined caster sugar
    • 50g unsalted butter
    • 225g plain white flour
    • 1 teaspoon ground cinnamon
    • 2 large plums
    • 4 apricots
    • 2 pears
    • Salt
    • 1 small egg, beaten
    • Frangipane mixture
    • 75g unsalted butter
    • 75g unrefined caster sugar
    • 2 small eggs, beaten
    • 20g plain flour
    • 75g ground almonds
    • 11/2 tablespoons brandy
    • Pastry
    • 150g unsalted butter


    1. To make the pastry, cream the butter and sugar. Add some of the egg and 2 tablespoons of flour. Blend well. Add the remaining flour, the cinnamon and sufficient egg to form an even but not sticky dough. (If using a food processor, mix it only to the crumb stage and then form into a ball by hand.) Wrap in clingfilm and chill for 30 minutes before rolling out and lining a 23cm flan ring. Chill again for 20 minutes.
    2. Halve the plums and apricots, removing the stones. Peel, core and quarter the pears and place in cold water with 1 teaspoon of salt. Melt the butter in a large, non-stick frying pan and add the plums and apricots. Cook on each side for 5 minutes. Rinse the pears and dry on kitchen paper. Cook the pears in the same way, taking care not to let them break up. Leave the fruit on a cooling rack over a tray to drain off excess juice.
    3. For the frangipane mixture, cream the butter and sugar, add the eggs, flour, almonds and brandy and mix well. Spread the mixture into the base of the lined flan ring. Arrange the fruit on top. Bake at 200˚C/gas mark 6 for 12 minutes before reducing the heat to 180˚C for 20-30 minutes. The tart should be golden-brown, with crispy pastry. Serve warm or cold, with cream, custard or crème fraîche.

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