Raspberry, lemon & frangipane tart
The most stunning summer dessert ever; raspberry, lemon and frangipane tart
Plum & almond pastry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 320g all-butter puff pastrysheet
- 4 tbsp ground almond
- 800g plumhalved and stoned
- 25g flaked almond
- 3 tbsp caster sugarplus extra to serve
Nutrition: per serving
- kcal408
- fat23g
- saturates8g
- carbs43g
- sugars23g
- fibre3g
- protein7g
- salt0.5glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
step 2
Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.
