I have lots of plums from the backyard tree. They were super sweet and juicy and actually they were the best plums that I’ve even tasted. I Google to find what type of plum this is and they were called Satsuma Japanese Plum. They were a bit smaller than the regular plums, solid red skin, and firm with dark red flesh. They were rich in carbohydrates and Vitamin A and C, calcium, potassium, and iron. It contains high amounts of fiber too. Like other fruits, plums are also low in calories and contain no sodium, saturated fat or cholesterol. We love eating them fresh but with so many of it I reserved some to make jam and also tarts. Actually we are able to finish it all but it is just an excuse for me to do some baking with it :)
I used some of the plums to make frangipane tart. It turns out really well. The pastry dough is buttery and crunchy, the sweet and a hint of bitter tart plums (from the skin) compliment so well with the aromatic sweet almond filling. This is a dessert for summer!
Ingredients for pastry:
210 gram flour
113 gram cold butter – cut into cubes
2 tbsp sugar
1/4 tsp baking powder
1/4 tsp salt
1 egg yolk
1-2 tbsp cold water
1. Put flour, butter, sugar, baking powder and salt into a food processor fitted with metal blade. Process until the mixture resembles fine breadcrumbs.
2. Then add in the egg yolk. With the motor running, add in the cold water in tiny trickles, until the pastry just hold together.
3. Remove from the processor, press together into a ball, wrap in plastic wrap and place in the fridge to rest for half an hour.
Ingredients for Frangipane Cream:
113 gram butter – room temperature
100 gram powder sugar
160 gram almond meal
1 tbsp flour
3 tbsp milk
½ tsp essence vanilla
7-8 fresh plums – cut into wedges
3 tbsp apricot jam – for glazing the tarts
1. In a mixing bowl, cream butter, icing sugar and vanilla together until well combined. Add the eggs one at a time and beat until well mixed.
2. Add in the flour, almond meal and milk. Mix until well combined and set it aside.
3. Greased an 8” tart pan and pre-heat the oven to 375 degree F. Roll out the pastry and line the tart pans. Spread the frangipane cream into the pastry shell.
4. Top it with sliced plums, baked for 40-45 min or until the top is golden brown.
5. Heat up the apricot jam in the microwave for 20 seconds. Brush it all over the warm tart. Serve cold or at room temperature.