Frangipane is a sweet filling made with almonds. Here it’s paired with brandied prunes in a classic French combination. Soak your prunes in brandy for as long as possible or at least overnight.
To make the pastry, place 180g (6⅓ oz) of flour in a food processor. Add 100g (3½ oz) of cold butter cut into cubes, 4 teaspoons of caster sugar and a pinch of salt if your butter is unsalted. Process to a fine breadcrumb consistency then, while the machine is still on, add a few teaspoons of cold water, just enough to bring the pastry together. Wrap the pastry and chill it for one hour. When the pastry is chilled, preheat your oven to 200ºC (390ºF). Lightly dust a piece of baking parchment with flour and roll the pastry out on it into a circle large enough for your tart tin. Turn the paper over the tin and press the pastry in to the edges, trimming off any excess around the edges. Place the paper onto the pastry and fill with pastry weights or, if you don’t have any chick peas or rice. Blind bake the pastry for 15 minutes then remove the weights and bake for a further 5 minutes. Meanwhile make the filling. Combine 250g (8¾ oz) of almond meal with ¾ of a cup of sugar, 4 teaspoons of sour cream and 2 eggs. When the pastry is ready, reduce the heat of the oven to 185ºC (365F). Place brandied prunes evenly all over the pastry shell and pour the almond mixture over them. Bake for 20 – 30 minutes until the filling is set and the tart is golden brown. Serve with crème fraîche or sour cream.
michelle picker cooks 