"Late-season plums are wonderful to bake with; juicy and slightly astringent as you get closer to the skin, they soften into a rich, almost winey sweetness. And, when they're nestled into soft almond cream and scented with star anise, they make a delicious tart for any time of day. Serve warm with pouring cream as pudding or cold with a cup of tea."
"To make the pastry, put the flour, icing sugar and salt in a food processor and pulse a few times to combine and aerate. Add the butter and lemon zest, then process to the consistency of fresh breadcrumbs. Lightly whisk the egg yolk and water, then add to the flour mix and pulse until it begins to come together. Tip out the dough (it will be quite soft and slightly sticky) on to a lightly floured worktop and pat gently to bring it together."
Late-season plums offer juicy, slightly astringent flesh that softens into a rich, almost winey sweetness when baked. Nestled into almond cream and scented with star anise, the plums form a tart that can be served warm with pouring cream or chilled with tea. The recipe yields a frangipane tart for 8–10 people and includes a buttery shortcrust pastry and an almond-based filling enriched with butter, sugar, citrus zest, eggs, flour and ground almonds. The pastry is rested chilled before rolling and assembling, producing a tender, flaky base for the scented fruit and filling.
Read at www.theguardian.com
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