Easy Plum Frangipane Tart Filling
A simple, buttery almond frangipane baked over sliced plum in a ready-made tart shell.
Ingredients
- 125g salted butter, softened
- 60g raw sugar
- 70g brown sugar
- 3 eggs, room temperature
- 125g almond meal
- 20g plain flour
- 1 plum, sliced
- 1 pre-prepared tart shell
Instructions
- Preheat the oven to 150°C.
- Place the butter and the sugars into a bowl then whisk with an electric mixer until a light paste is made. Add the eggs then beat on a medium high speed for 3 minutes or until the egg and butter are emulsified and light and fluffy.
- Fold through the almond meal and flour.
- To assemble the tart, lay the sliced plum at the bottom of the tart then spread the frangipane mixture over the plum. Place the tart into the oven then bake for 45 minutes or until the tart no longer jiggles when shaken.
