Plum Frangipane Ramekin Dessert Recipes

EASY PLUM FRANGIPANE

Steps:

• 1. *** If you are using a shop-bought pastry case, skip to the FILLING instructions. Put the oven on to 190 C, 375 F, Gas 5 2. Make your shortcrust pastry. Click here for instructions. 3. Grease your flan dish & make sure you grease up the sides too. 4. Place your rolled out pastry into your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry. 5. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas. 6. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven. 7. Place in the oven for 20 - 25 minutes (for a 23 cm, 9-inch dish). If using smaller cases, reduce the cooking time. 8. When ready, the flan case should look like the photo on the below left. Say about 70% cooked, and ready for the filling. 9. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already. !Make The Filling 10. Cream the butter and sugar until light in color and fluffy. Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds. 11. Add almonds and flour. Add the milk, and gently (low setting on your mixture) combine. 12. Pop the plum jam in a small bowl or cup and microwave for 20 seconds. Spread the warmed jam onto the base of your pastry. Cut the plums in half and remove the stone from inside. Add the cake mixture to the flan case. Arrange the plum halves on the top of the cake filling. Don't push the plums down into the batter as they will get lost inside. Simply pop them gently on the surface and they will stay there during baking. You can make any pattern you wish or be random. 13. Bake in the oven for 25 - 30 minutes. Test with a metal skewer. Stick it in the center, if it comes out clean your plum frangipane is ready! 14. Leave to cool on a rack then turn out onto a dish.

PLUM FRANGIPANE TART

Steps:

• Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
• Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
• Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
• Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.

PLUM FRANGIPANE TART

Steps:

• Heat oven to 450°F Have a baking sheet ready.
• With a rolling pin, roll almond paste between two sheets of pastic wrap to an 8-in-diameter circle.
• Unroll pie crust directly on an ungreased cookie sheet. Peel plastic wrap from almond paste and center on pie crust.
• Arrange plums on almond paste circularly. Sprinkle with sugar; fold edges of pastry over plums, crimping dough to fit.
• Bake 15 minutes. Reduce oven to 375F and bake 25 minutes or until crust is lightly brown and plums are juicy and tender. Remove to a wire rack to cool. Serve warm or at room temperature.
• Other yummy variations; Top with vanilla ice cream. Mix sugar with nutmeg before sprinkling on plums. Sprinkle plums with sliced almonds before baking.