Spiced prune and marmalade frangipane tart

8
1 hour 15 minutes

Ingredients

Sweet pastry

  • 200g of unsalted butter, soft
  • 160g of icing sugar, sifted
  • 80g of eggs
  • 400g of plain flour
  • 2g of fine sea salt

Spiced frangipane and prune

  • 230g of butter, soft
  • 230g of sugar
  • 110g of eggs
  • 1 pinch of ground star anise
  • 1 pinch of ground cloves
  • 60g of plain flour
  • 230g of ground almonds
  • 40g of marmalade
  • 150g of pitted prunes, two thirds left as they are, one third soaked in equal parts orange juice and prune juice with a pinch of cinnamon for a couple of hours to soften

Glaze

  • 40g of marmalade
  • 200g of prune juice

To serve

  • crème fraîche

Method

1
To begin, make the pastry. Cream together the butter and sugar very lightly – do not overmix, or you will add too much air to the pastry
  • 160g of icing sugar, sifted
  • 200g of unsalted butter, soft
2
Gradually add the eggs, mixing well between each addition. Make sure you scrape down the sides of the bowl so that all the ingredients are uniformly mixed
  • 80g of eggs
3
Add the flour and salt and mix until you have a combined dough. Flatten out slightly then rest in the fridge for at least 30 minutes
  • 2g of fine sea salt
  • 400g of plain flour
4
Scatter a light dusting of flour on your work surface, remove the pastry from the fridge and roll out to a thickness of 3–4mm, rotating regularly to ensure the pastry does not shrink in an uneven fashion
5
Trim the pastry into a disc slightly larger than the tart tin, taking care not to over-trim which requires tricky patching up. This will make it easier to line the case and minimise the risk of tearing
6
Spray a non-stick 22cm loose-bottomed fluted tart tin with baking spray, then very lightly dust with an even layer of flour
7
Pick up the pastry (using a rolling pin if the pastry is a bit delicate) and drape over the tart tin. Gently mould the pastry into the tin
8
Roll some of the pastry trimmings into a ball and use to gently press around the edges of the tart base for a nice even finish. Make sure the pastry is flush against the case all the way around
9
Run a knife around the edge of the tart tin to cut away any excess pastry. Place in the fridge for at least 1 hour to chill
10
Preheat oven to 210°C/gas mark 7
11
To make the frangipane filling, cream together the butter and sugar until light and fluffy
  • 230g of sugar
  • 230g of butter, soft
12
Make a well in the middle of the mixture and add the egg, a little at a time, beating between additions. Ensure the eggs are at room temperature before you add them, otherwise the mixture is at risk of splitting
  • 110g of eggs
13
Once smooth, add the spices, flour and ground almonds
  • 230g of ground almonds
  • 1 pinch of ground star anise
  • 1 pinch of ground cloves
  • 60g of plain flour
14
Fold in the ingredients until the mixture is smooth and resembles the consistency of thick mashed potato, rotating the bowl as you mix. Transfer to a piping bag
15
Now assemble the tart. Spread the marmalade over the base of the tart case, not going right to the edges as the sugar will boil and melt as it cooks, which risks leaking out of the side of the tart case. Chop the soaked prunes and dot over the top. Roughly chop the pitted prunes and sprinkle half over the marmalade, saving the rest for the top of the tart
  • 40g of marmalade
  • 150g of pitted prunes, two thirds left as they are, one third soaked in equal parts orange juice and prune juice with a pinch of cinnamon for a couple of hours to soften
16
Starting in the centre and working outwards, pipe the frangipane in a spiral to cover the base of the tart. Use a little more mixture to fill in any gaps
17
Scatter a few more prunes evenly over the surface of the tart
18
Using a spatula moistened with hot water, carefully smooth the surface of the frangipane
19
Bake for 10 minutes to firm up the pastry, then reduce the temperature to 175°C/gas mark 4 and cook until the frangipane is dark golden on top, for around 25 minutes
20
Meanwhile, make the glaze by placing the prune juice and marmalade in a small saucepan. Gently melt the two together and reduce slightly until thick enough to coat a pastry brush. Set aside
  • 200g of prune juice
  • 40g of marmalade
21
Remove the tart from the oven and lightly brush the tart with the glaze until you have a beautifully shiny, even layer. Keep the remaining glaze to one side
22
Remove the tart from the tin. Slide two palette knives at angles under the tart and carefully lift onto your serving board. Cut into slices and serve with a little extra glaze drizzled around the plate alongside a hearty dollop of crème fraîche
  • crème fraîche