Don’t skimp this step, it takes longer than you think. Put the sugar and butter in a food processor or bowl and blend until pale and smooth. Wrap in cling film and chill in the fridge for at least 20 minutes, preferably longer. Turn it onto a lightly floured surface and knead briefly to remove any cracks. Either way, continue until the fat is evenly blended and the mixture looks like fine breadcrumbs.Īdd the water a little at a time and either whizz again or stir it through with a fork until the dough clings together and leaves the sides of the bowl clean.

Whizz, if using a food processor, or pick up small handfuls and rub the fat through the flour with your fingertips. Put the sieved flour and salt into a bowl or food processor and add the cold butter and cooking fat cut into small pieces.

NB: you can make the pastry using all butter but the white cooking fat will make it crisper.įirst make the pastry. You can use frozen plums as I did here (no time to cook them before I went away last week) but make sure they’re well drained. The tart is particularly good made with greengages but any plums will work. The almonds in the frangipane marry beautifully with the plums. Or make it a double whammy and serve the compote with this plum and frangipane tart. Cooked in a compote this way they’re good served warm for dessert or dolloped, chilled, on top of Greek yoghurt for an indulgent fruity breakfast. My mother used to stew plums until they collapsed but I prefer them baked until they’re soft but still holding their shape. Our infant orchard is beginning to bear fruit and I collected a basketful of plums. I suspect the plums mentioned here are actually raisins and no, it’s not Christmas, but as my more unscrupulous journalistic colleagues would say, never let the facts stand in the way of a good story.

Quince frangipane tart