An elegant and deceptively easy dessert. An almond pastry case with juicy plum jewels set in a delicious, smooth and creamy almond milk custard. Delicious on it’s own, or served with ice cream or stewed fruits.
I really do love and believe in eating seasonally, and this dessert is no exception. At this time of year, when the berry season has drawn to a close and the stoned fruits are beginning to end, I don’t think there is anything better than baked fruits. Not only does it bring out their sweetness and flavour, it smells as it bakes festive and fills you with warmth. What a perfect way to welcome to cooler seasons that are approaching!
Plums and almonds are a classic combination; the sweet, nutty almonds provide a delicate base flavour to the dessert, so when you get a pop of bright, tart plum in your mouth nothing distracts you from the flavour. That said – the two flavours really work together. The nutty flavour gives depth to the plums, something particularly desirable when using up the last of the season’s fruits.
I’m using one of my favourite pastry recipes for this – it originally comes from my Apple & Blueberry Frangipane Tart – but I chose it because it turns out light and short every time. It is also a very forgiving pastry. What I mean by that is if yours crumbles to pieces as you are trying to line the tin (and see my tips and tricks on lining a tin with pastry here!) you really don’t need to worry. Just using your fingers and the offcuts of pastry, you can make your pastry look almost perfect, and it really doesn’t affect the results. Now, that’s my kind of baking!
Filed under dessert, Pastry
A wonderful dessert for after Sunday lunch – sweet shortcrust pastry filled with almond frangipane and topped with sharp apples and blueberries for a fruity burst. Served with an almond milk custard.
Last weekend we did a Sunday roast for lunch and I thought it was the perfect time to get cracking on my New Year’s resolution for this year – Pastry. Pastry is something I have always wanted to be able to bake as I genuinely don’t think there is anything better than a homemade apple pie, surrounded by pastry you’ve made. That said – pastry terrifies me! Even without the challenges of replacing butter with a dairy free substitute, it is hardly the easiest or most consistent thing to make.
I found this recipe a long time ago in You Magazine, and have often looked at it thinking about how much of an achievement it would be to make this with homemade pastry. Last weekend the time felt right to try – and I’m pleased to say it worked fantastically! The only addition I have made to the recipe is to add more blueberries and rather than just sprinkling them on top of the tart, add some in the middle too.
Frangipane is a sweet almond filling – a mix of butter, sugar, ground almonds, a little flour and eggs – that when baked becomes a light fluffy nutty cloud of goodness… it’s hard to describe something so tasty and perfect! To serve, I’ve made an almond milk custard. It would be fair to say I am a custard fiend and this custard hands down beats any ready made custard you can buy – dairy free or otherwise, so definitely give it a go.
As a whole, this dessert looks a lot more impressive and time consuming than it actually is. The pastry and frangipane filling are done in a food processor (no processor? Use a bowl and wooden spoon for the same effect), making slicing the apples at the end the trickiest bit – and hardly difficult by anyone’s standards. The only watch out is that the pastry is best chilled overnight (this helps a lot when rolling out the pastry and lining the tin) so a little preparation and organisation is needed the night before.