A tasty plum tart for desert.


  • 250 g butter
  • 250 g caster sugar
  • 2 tsp vanilla extract
  • 175 g ground almonds
  • 3 eggs, lightly beaten
  • 50 g plain flour
  • 250 g frozen puff pastry, thawed
  • 8 plums, halved lengthways, pitted and thinly sliced


  • In a food processor or mixer, cream the butter, sugar and the vanilla extract for about 5 minutes until pale and fluffy.
  • Gradually add the ground almonds and eggs, pulsing until thoroughly mixed.
  • Scrape the mixture into a bowl, then fold in the flour. Cover with cling film and put in the fridge. This mixture is called 'frangipane'.
  • Preheat the oven to 180°C/gas 4.
  • Roll out the puff pastry very thinly. Cut into two 16-18cm circles using the rim of a bowl as a guide. Place the circles in the flan tins.
  • Spread a thin layer of frangipane on top of the pastry. Arrange the plum slices on top of the frangipane in overlapping concentric circles.
  • Bake for 10-12 minutes until the filling is set.

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