This plum and frangipane Christmas tart recipe from Patisserie expert Will Torrent it is a popular choice for the festive period.  It is an easy, tasty, prepare ahead dessert when served with either a great quality ice cream or creme anglaise.  This will be a certainly be a favourite with the Seasoned kitchen fairies over the festive period.

 

This recipe doesn’t require blind baking so it’s quick.  Although take your time lining the tart tin, if you’ve been on one of Will’s courses you’ll know how important this is.  Clare from Seasoned recipe tested it with three pairs of ‘mini’ helping hands…. so it’s perfect if you want an easy and impressive bake to involve junior bakers.  We hope you enjoy it.

Spiced Plum, Mincemeat and Almond Tart

A delicious, Christmas inspired tart recipe by Will Torrent

Course Dessert
Cuisine British
Keyword Christmas Tart, frangipane tart, Plum Tart, Tart,
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Chilling Time (Dough) 2 hours
Total Time 4 hours 10 minutes
Servings 6 people
Calories 780 kcal

Ingredients

  • 100 g butter softened
  • 50 g icing sugar plus extra for dusting
  • a pinch of salt
  • 1 egg lightly beaten
  • 175 g plain flour + extra for dusting
  • ½ teaspoon of mixed spice optional

Ingredients for the filling

  • ½ jar of mincemeat approximately 200g

Almond Cream

  • 110 g ground almonds
  • 110 g icing sugar
  • 2 teaspoons cornflour
  • 110 g butter softened
  • 2 eggs
  • 2 teaspoons of mixed spice

To decorate

  • 6-8 plums depending on their size per tart
  • 3 tablespoons of caster sugar
  • 1 tsp of mixed spice
  • Apricot jam to glaze

Instructions

Method for the pastry

  1. Begin by making the pâte sablée. Put the butter, icing sugar and salt in a large mixing bowl and cream together with an electric whisk for about 5 minutes, or until a pale cream colour.
  2. Gradually add the eggs, whisking all the time, until fully incorporated. Gently mix in the flour and mixed spice taking care not to overwork the dough. Bring the dough together and form a ball with your hands. Wrap in cling film/ plastic wrap, flatten into a disc and chill for at least 2 hours or until needed.
  3. Roll out the dough to a thickness of about 2 mm on a lightly floured surface. Neatly line the tart pan with the pastry and trim off any excess from around the edges with a small, sharp knife. Prick the base with a fork and chill in the fridge for 20 minutes.

Method to assemble the tart:

  1. First make the almond cream. Combine the dry ingredients in a bowl. Put the butter in a stand mixer, beat in the dry ingredients and slowly incorporate the egg. Mix well and reserve in the piping/pastry bag.
  2. Slice the plums into 6’s and roll them in a mixture of caster sugar and mixed spice if desired
  3. Take the pastry case out of the fridge, cover the base with mincemeat.
  4. Carefully spoon over the almond cream on top then arrange the plumbs beautifully on top
  5. Bake in a hot oven (180) for 1 hour and 10minutes depending on the depth of your tin and your oven.

Thanks to our neighbours Tom at Full Steam Pictures for the fabulous photos.

 

Top Tips 

  • Take your time and prepare in advance.  This whole tart can be made ahead of time, frozen and let to defrost
  • If you prefer jam to mincemeat then substitute – it will be delicious!
  • If you would prefer ground hazelnuts to almonds then this will be equally delicious
  • Serving – present on a large flat plate with plenty of lovely cream / creme anglaise / plum compote to serve
  • Alternatives to plum – this would work equally well with tinned apricot or pear.

 

Will Torrent 

Will Torrent is author of three fabulous books; Patisserie at Home, Chocolate at Home and Afternoon Tea at Home.  Will worked initially for Heston Blumenthal and now is NPD consultant to Waitrose specialising in their Desserts, chocolates and Christmas ranges.  Will has been teaching at Seasoned for 4 years and we aim to teach people how to make restaurant quality desserts and patisserie at home.

Follow Will on social media and see what courses he is teaching at Seasoned here.


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