Preheat the oven . Roll out the pastry and line a rectangular tart tin ( actually weekend guest didn?t have one so used a cast iron pan that can go in the oven , prick the base lightly with a fork. Cover and chill. Make the frangipane beat together the butter and sugar until pale and creamy , then beat in the eggs. Stir in the brandy, almonds and flour. Spread the frangipane evenly over the base of the pastry case. Remove the stones from the plum and cut into quarters. Gently push the plum quarters into the frangipane. Place the tart in the oven and bake for 10-15 minutes or until the pastry is beginning to brown. Reduce the oven temperature to 180C/gas 4 and continue to bake for 35 minutes. Remove the tart from the oven and leave to cool slightly and serve it.
Answers
July 5, 2011
Preheat the oven . Roll out the pastry and line a rectangular tart tin ( actually weekend guest didn?t have one so used a cast iron pan that can go in the oven , prick the base lightly with a fork. Cover and chill. Make the frangipane beat together the butter and sugar until pale and creamy , then beat in the eggs. Stir in the brandy, almonds and flour. Spread the frangipane evenly over the base of the pastry case. Remove the stones from the plum and cut into quarters. Gently push the plum quarters into the frangipane. Place the tart in the oven and bake for 10-15 minutes or until the pastry is beginning to brown. Reduce the oven temperature to 180C/gas 4 and continue to bake for 35 minutes. Remove the tart from the oven and leave to cool slightly and serve it.