Plum and Almond Tartlets

This recipe was me trying to be posh. God knows why I thought I could make something so delicate but baking is practically the only thing I can do relatively well (drinking aside).

I saw these little bad boys in a lovely little book my mum bought for me from Fortnum & Mason. Fortnum & Mason for anyone that doesn’t know is a famous old department store in Piccadilly with lots of fancy goodies.

These little tartlets looked so good I had to give them a go.

The mixture is a frangipane filling in a pastry case. People know how much pastry scares me but give it a go:

For the pastry

50g unsalted butter, chilled and cubed

100g plain flour, sifted, plus extra to dust

1 tbsp golden caster sugar

1 large egg yolk

For the filling

50g softened butter

50g caster sugar

50g ground almonds

1 medium egg, beaten

2 plums, sliced

2 tbsp Fortnum & Mason Fortmason Jelly


Preheat the oven to 190˚C.

Make the pastry. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and the egg yolk with 2 tablespoons of cold water and knead lightly to make a dough. Chill for 10 minutes.

Roll out the pastry on a lightly floured board and use a 7cm cutter to stamp out 12 rounds. Use to line the holes of a 12-hole bun tray. There’s no need to grease the tray.

Beat together the butter, sugar and almonds until mixed, then add enough egg to make a creamy mixture. Divide the mixture among the pastry cases. Push one slice of plum into each tartlet and bake for 20 minutes until the pastry is golden and the frangipane cooked.

Gently warm through the jelly then brush it all over the tartlets.

* Pastry is tough to do well, I would really recommend doing it the Michel Roux way. So when you have rubbed the butter into the flour and mixed in the sugar, pour the mixture into a heap on the work surface (cold work surface is best). Make a well in the middle and pour in your egg yolk and water, then bring in the dough from the outsides and knead. If it’s right you should find nothing particularly sticking to your work surface or your hands.

*I also didn’t have Fortnum & Mason Jelly (let’s face it, that stuff is freaking expensive), so some good apricot jam works really well. Gives it a good glaze and helps the sweetness if your plums are a little sour.

*Mine aren’t as purple, if you can find really purple plums in England…mail me some, please and thanks!!

Here’s how they turned out, not bad for the first try! Tasted good too.


One comment on “Plum and Almond Tartlets

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