For the Pastry

- 200g plain flour

- 25ml semolina

- 100g unsalted butter, diced

- 1 tbsp caster sugar

- 1 egg, beaten


For the Filling

- 140g golden caster sugar

- 140g ground almonds

- 140g butter, melted

- 1 egg, plus 1 egg yolk
 

For the Topping

- 1 cup bottled cherries

- 1 cup plums (fresh or bottled works fine)

- 1 bunch rhubarb

- 3 tbsp sugar

Method

1 | To make the pastry, pop the flour, semolina and butter into the food processor until it resembles fine breadcrumbs. Add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Knead until just smooth, shape into a disc, wrap in cling film and leave to rest in the fridge for 30 mins.

  

2 | Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Chill for at least 20 mins.

3 | Heat oven to 190C. Roll the pastry out onto a floured surface and then place the pastry into a 23cm loose-bottomed tart tin. If you are feeling creative, retain the remaining pastry to make some pretty detailing for the top of the tart. Fill with grease paper and baking beans/uncooked rice and blind bake for 20-25 mins, removing the grease paper and rice after 15 mins, until golden.

Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, be super careful of the almond layer; it is easily crushed by wayward thumbs as I may have learnt the hard way…

4 | Heat the cherries, plums and rhubarb with sugar over a low heat until lightly stewed. Be wary of over stewing the fruit as you want to retain the shape of the fruit for a beautiful filling. Spoon your fruit topping onto your almond base. Use your remaining pastry to flavour your tart however you please. I used a simple plaited pastry around the edge (more to hide my wonky edging!) and a latticed heart.

If you want to re-create the latticed heart, just work up a large square of pastry using the same lattice technique you would use for a pie top, then use a heart shaped cookie cutter to create your heart. Carefully place your details on top of your fruit topping and bake for a further 10 minutes.

5 | Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of ice cream or fresh berries if you like.
 

 

 almond base PLUM, RHUBARB + CHERRY FRANGIPANE TART

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