Bring to the boil and reduce by half, then set aside. Pour the cooking liquor into a small pan and add the jam. Remove the tray from the oven and set aside to cool. Roast the plums for 20 minutes, basting occasionally, until softened and slightly reduced in size but not collapsing. ![]() Mix together the plum brandy with 1-2 tablespoons of water and pour over the plums. Place a little knob of butter on top of each plum then shower with caster sugar. They should fit snugly but in a single layer. Lay the plums, cut side up, in a roasting tray. Once cooled, trim the edges of the pastry so you have a neat edge. Remove the baking beans and cling film, then bake for a further 18 minutes, or until crisp and golden brown. Remove your pastry case from the fridge and bake on a baking tray for 10 minutes, or until the top is golden brown. Line the pastry with a double layer of cling film, fill with baking beads and return to the fridge to cool for at least one hour. Leave any excess pastry round the edges to allow for shrinkage. ![]() Working fast, lift up the edges of the pastry to allow it to relax into the base of each case and press in lightly. Lift the pastry gently, wrapping round your rolling pin if easier, and place it over a 23cm tart case. With regular, generous dustings of flour, roll into a large round about 3mm thick and at least 5cm wider than your tart tin all round. Bash the dough out flat with your rolling pin then bring the broken edges in to form a ball. When the pastry is chilled, remove from the fridge and lightly flour a work surface. Roll into a ball, flatten slightly and wrap in cling film before chilling for 2 – 3 hours. Turn the pastry out onto a lightly floured surface and knead briefly. Add the egg yolks again and blitz until just combined. ![]() Put the flour and sugar into a food processor and blitz.Īdd the cold butter and blitz again until the mixture resembles breadcrumbs. Both versions turned out perfect, sure sign of a pretty impeccable recipe.įlaked, toasted almonds add lovely texture to this soft, sweet tartĭrunken Plum Frangipane Tart (adapted from Bruce’s Cookbook)ġ0 Victoria plums, halved and stones removedĤ0ml plum brandy (normal brandy or Armagnac would also work here)Ģ tbsp plum jam (you could also use apricot)ġ80g eggs (approx. ![]() The second time was in an unfamiliar space, baked from memory, using an ancient spring-form cheesecake tin and exercising my arm muscles by beating the frangipane with a wooden spoon. The first time round I made it in the kitchen of my little London flat, in my favourite fluted tart tin, with the oven that I know and the KitchenAid stand mixer that I love. I’ve made this tart twice in the last couple of weeks: first for Christmas Eve supper to follow the spicy crab linguine that has become a bit of a tradition and secondly in Yorkshire for Carnivorous Fiancé and his family. While the recipes can take time to make, they are utterly achievable in a home kitchen and I love the casual yet informative voice that leaps from the page with every instruction. After visiting Chez Bruce for our anniversary last year and wanting to eat almost everything on the menu, I ordered up a copy of his book the next day and have been cooking from it ever since. Featured whole on the front cover of Bruce Poole’s Cookbook and again as a simple slice within, it epitomises the simplicity and deliciousness behind the cooking of this British-born chef. A beautiful, brightly coloured winter tartĪs soon as I saw this tart, I knew I had to make it.
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