Plums & Figs Pistachios Frangipane Tart

By Sofia Gallo

As Autumn approaches, so the incredible fruits of plums and figs. Their perfect combination with the pistachios, is the accompaniment to any cup of tea. Using the already made puff pastry, makes this recipe even easier. Serve with crème fraiche to cut through the creaminess of the frangipane, or clotted cream for a cosier and more indulgent afternoon break.

Serves: 10-12 - One large 26/28 cm tart or 12 tartlets of 7cm diameter

Prep: 20 min Cooking: 35-40 min

Difficulty: Easy

Ingredients:

• 1 block of puff pastry

For the frangipane:

• 130 g shelled pistachios – pulsed or finely chopped to ground pistachios
• 120 g caster sugar
• 120 g unsalted butter at room temperature
• A good pinch of sea salt
• 2 medium eggs
• 1 tsp vanilla paste
• 75 g ground almonds

For the topping:

• 4 figs sliced
• 4 ripen plums sliced
• Chopped pistachios and icing sugar to serve
• Ginger syrup – optional

Method: 

1. Take your puff pastry block out of the fridge about 20 min before baking. In the meantime, make your frangipane.
2. In a bowl, cream your butter, sugar, vanilla paste and salt until light and airy.
3. Add the eggs one at the time, and finally the ground almonds and pistachios until a thick batter is formed. Set aside.
4. On a lightly floured surface, roll out the puff pastry to a 1 cm thickness, this will give you some lovely layers, similar to a brioche feuilletée.
5. Cut out a circle of pastry about 1/5 cm wider than your baking tin. Place the pastry into an open ring cake tin of the preferred diameter, and leave the sides lifted against the tin.
6. Pour the frangipane and top with the fruit.
7. Bake into a pre-heated oven at 200 °C/Gas Mark 6 on the middle shelf, for about 35/45 minutes or until golden brown.
8. Before serving and whilst still warm, brush over some ginger syrup for a lovely warmth, and sprinkle chopped pistachios. Dust with icing sugar and serve with crème fraiche or preferred accompaniment.

TIPS: 

• You can use frozen puff pastry block and also already rolled if preferred. If using already rolled puff pastry, you probably won’t get the same layers on the sides.
• Make sure the plums are ripe. If not, you could sprinkle some caster and demerara sugar and let them sit for a few hours before using.
• If you decide to make tartlet instead, make sue to place the pastry into the fridge for at least 30 min or they will shrink when baking. I have initially baked the cases for 10 minutes, taken these out and used the back of a tablespoon to push the centre down, before placing the frangipane and fruit.