Plum and pistachio frangipane tart with raspberry and honey cream
Plum and pistachio frangipane tart with raspberry and honey cream
1 sheet ready rolled puff pastry
75g soft butter
75g castor sugar
2 eggs
75g ground pistachio nuts
50g ground almonds
15g plain flour
4 plums
Set oven to 180oc. Lightly butter a baking tray and place pastry on top.
Crimp up the edges around the pastry.
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time and then mix in the nuts and flour. Beat for 30 seconds. Spread evenly over the top of the pastry within the edges. Cut the plums in half, remove the stones and cut each half into 3 wedges. Press into the frangipane over the surface. Bake for about 20 minutes.
Raspberry and honey cream
250g whipped double cream
150g raspberries
1 tablespoon honey
Mash the raspberries and honey roughly together and fold into the cream.
Serve on the side of the warm tart.
