Greengage frangipane tart

Name: Greengage frangipane tart
Yield: Serves 8–10
Ingredients: 1 recipe sweet pastry, rested; 1 egg, beaten; 500 g greengages, stoned and quartered; 400 g clotted cream; juice of ½ lemon; 50 g sugar; 70 g flaked almonds; 350 g greengages, stoned and halved; 150 g smooth plum jam; 50 g demerara sugar; 50 g plain flour; 100 g ground almonds; 150 g caster sugar; salt; 3 eggs; 100 g butter, softened

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Greengages are one of my favourite plums – sweet, juicy and perfect in a frangipane tart! If you don’t have enough of them to make the purée, you can spread a thick layer of plum jam on to the base of the tart before filling with the frangipane. And you can of course use plums if you miss the greengage season.

Ingredients

1 recipe sweet pastry, rested
1 egg, beaten
350 g greengage

Autumn
Vegetarian
Pie

Method

Roll out your sweet pastry to 5mm thick and carefully line your tart case, leaving a little pastry hanging over the edge (which will get trimmed after it’s cooked). Cover the pastry with a double layer of cling film, which also overhangs the edges, then fill with ceramic baking beans. Rest in the fridge for 30 minutes.

Whilst your sweet pastry is resting you can start the greengage puré