I do feel the world is a nicer place with cake in it. And I’m not that picky about what actually constitutes cake.
Today, I felt the need for something delicious to provide some oomph to my stitching. So I baked. It was a quick and easy one, and with metaphorical crumby face and sticky fingers, I can return to the quilt with a peaceful mind.
Plum Frangipane Tart.
1 large can of plums in syrup
200g/7oz almond meal
200g/7oz butter, softened
200g/7oz caster sugar
2 large eggs
Good pinch of cinnamon
Enough pastry to line a 20cm/8″ loose base flan tin; I used about 300g/10oz
Roll out the pastry, line the flan tin and bake blind for about 20 minutes at 180°C/350°F, or until the edges are golden. Beat together the butter and sugar till pale and fluffy. Add the eggs and blend in thoroughly. Add the almond meal and cinnamon and blend again. You could also mix some flaked almonds through the frangipane for textural interest. Pour this batter into the baked flan case.
Drain the plums, halve and de-stone. Arrange the halves cut side up on top of the frangipane batter. Tap the bottom of the flan tin gently on the bench to settle the slices. Bake in a 180°C/350°F oven for about 40-50 minutes, watching that the top doesn’t colour too quickly. If it does and the frangipane isn’t set yet, cover with a sheet of foil and finish baking. You’ll notice that mine is rather sunburned; I’m sharing my acquired knowledge here!
This is very delicious warm out of the oven with a dollop of cream (mine’s lactose free, and none the worse for that), but I reckon vanilla icecream would make it the food of the gods.
This would also work well with fresh or canned peaches, dried apricots plumped up with boiling water or cherries if you can be bothered to de-stone them, rhubarb, gooseberries, in fact anything a little tart in flavour…
Now, excuse me please, there’s a slice of tart calling my name.