The wasps have arrived on mass which must mean… Yep, it’s plum season!!
Peterley Opal Plums
We’ve opened our Pick Your Own Opal Plums, with other varieties including Victorias and Greengages on their way in the coming weeks (keep an eye on our social media pages or the PYO webpage for details). Why not pick yourself some plums from down the field and then whip up this delicious recipe for a mid-week treat!?
For the pastry:
375g plain flour (and extra for dusting)
1 tbsp caster sugar
225g butter, cut into cubes
2 tbsp ice cold water
For the frangipane:
200g unsalted butter
200g caster sugar
200g ground almonds
For the tart filling:
5-6 ripe plums, each cut into eights, stones removed
Icing sugar for dusting
Whipped cream or crème fraîche
For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.
Preheat the oven to 180 degrees celsius. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in or 6-8 individual tartlet rings in diameter. Trim away any excess.
Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.
Bake for 30-40 minutes (15-25 minutes for the tartlets) or until the pastry is crisp and golden-brown and the fruit is tender.
Remove from oven and dust with icing sugar. Serve warm with whipped cream or crème fraîche.