After a long absence of doing anything exciting in the kitchen, I made an almond and plum tart using this recipe, which I picked by searching for frangipan. It could probably cope with slightly more plums, but it’s yummy anyway, and looks nice with the frangipan visible between the fruit. And the pastry is so good! Usually I don’t liks making shortcrust pastry because it’s either too sticky and irritating to roll out, or too crumply. But this is the perfect consistency, didn’t stick at all with minimal flouring (is that a word?) and was really easy to roll out thinly. The portion of the recipe was far too much for the one tart, so I kept it in the fridge for second one a few days later:
I used a deeper cake tin this time, and mixed berries instead of plums. Because the filling was much deeper, I mixed in the blueberries with the frangipan and just stuck the strawberries and blackberries on top. Because obviously berries are more fragile than plums, and have a much higher water content, they sort of collapsed and I had to leave it in for slightly too long for the filling not to be liquidy. As a result, it doesn’t look as pretty as the plum one, but if anything it was even more delicious! I will make it again soon, with all the berries submerged so that hopefully the top will go a bit crusty.
Have you been baking or cooking anything interesting recently? I’m trying to get my cooking out of the way before Captain Nemo arrives and I’ll have to subsist on things that can be prepared and eaten with one hand for a while!