Plum Frangipane Tarts

There’s something about baking with plums that always feels a little special - the way their colour deepens and their sweetness softens in the oven. These individual frangipane tarts are my go-to when I want to serve a dessert that feels thoughtful but doesn’t take all day. The pastry is crumbly and golden, the frangipane rich and nutty, and the plums turn jammy and fragrant as they bake. A drizzle of honey and a spoonful of crème fraîche is all they need to finish.

Prep time: 30 minutes, plus resting time. Bake time: 25 minutes.

Difficulty: Weekend Project.

INGREDIENTS

Pastry:

180g pastry flour (or plain flour)

100g butter, fridge cold

1 tbsp golden caster sugar

1 egg yolk

1 tbsp cold water

Egg wash:

1 egg yolk

1 tbsp milk

Frangipane:

50g butter

50g golden caster sugar

1 eggs

70g ground almonds

40g plain flour

½ tsp vanilla extract

4 ripe plums

Honey, for drizzling

Method

Step 1: Cut the butter into small cubes and add to a mixing bowl with the flour and sugar. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs.

Step 2: Use a knife to mix in the egg yolk and water a little at a time until the mixture begins to bind together. Press into a ball, and wrap in clingfilm. Chill in the fridge for at least an hour.

Step 3: Preheat your oven to 190°C (170° fan). Brush the base and sides of 4 individual tart tins with a little melted butter, and place on a baking tray.

Step 4: Roll out the pastry to 3 mm in thickness. Cut out circles that are a little bigger than the diameter of the tart tins (use a saucer or small pate as a template).

Step 5: Line the tart tins with the pastry, pressing it gently into the ridges. Blind bake for 10 minutes.

Step 6: Remove the part-baked shells from the oven and leave to cool for 5 minutes, before filling with the frangipane.

Step 7: Arrange slices of the plums on top, and brush the edges with the egg wash.

Step 8: Bake for 15 minutes until the pastry and filling are golden.

Step 9: Remove from the oven and brush the tops with honey while still warm.

Step 10: Serve warm or at room temperature with a spoonful of crème fraîche.