This is my entry to Mummy Mishaps’ Great Bloggers Bake Off. This week in the Great British Bake Off the contestants had to make a frangipane tart, something I love, so I knew straight away I was going to make one this week. I feel slightly nervous about this recipe because it’s not a traditional frangipane – I can almost hear Mary Berry saying “She needs to do what we’re asking of her and not keep changing things!”
But still, as regular readers of Sneaky Veg will know I am concerned about my family’s health and I don’t like my children eating too much sugar. So I’ve made a tart crust that is free from refined sugar. With a small adjustment to the crust this entire recipe could be gluten free.
The warming spices of cardamom and ginger really bring out the flavours of the plums, and the almond taste of the frangipane is subtle in comparison. There is plenty of butter in this recipe, and I’ve made a traditional frangipane filling, which includes caster sugar, so I can’t claim to have made a really healthy recipe this week, but I’m pleased with the result nonetheless.
R, the five-year-old, hasn’t been persuaded to try this yet, but Little Miss R scoffed a slice earlier after her tea.
For the plums
1 tsp vanilla extract
5 cardamom pods, seeds removed and ground in a pestle and mortar
1 tsp ground ginger
2 tbsp water
Halve or quarter the plums, depending on their size, and remove the stalks and stones. Place in a saucepan with the other ingredients. Bring to the boil, them simmer over a low heat for 15-20 minutes until soft. Set aside and allow to cool.
For the tart crust
200 ground almonds
15 chopped dates (or 10 if you’re using medjool as they’re larger)
100g cold butter
55g plain flour (use buckwheat or other gluten free flour to make this a gluten free recipe)
Pulse the ground almonds and dates together in a food processor until they come together. Chop the butter into small pieces and add to the mixture with the flour. Rub it together with your hands until it comes together like pastry.
Lightly grease a 22cm ovenproof tart dish. Press the pastry into the dish and up the sides. Prick a few times with a fork and chill in the fridge while you make the frangipane filling.
This recipe for a healthier tart crust is based on the one used by Green Kitchen Stories. I’ve made their lemon tart, which uses this recipe, several times for my gluten free mum and it’s been a big hit with all of our family.
For the frangipane
100g caster sugar
2 large eggs, beaten
150g ground almonds
Pre-heat the oven to 180°C.
Beat together the butter and sugar until light and creamy. Beat in the eggs one by one, before adding the ground almonds.
Pour the mixture into the chilled tart case. Arrange the plums on top of the frangipane mixture, leaving any liquid in the saucepan behind. You might not need all of them.
Bake in the oven for 50 minutes until set, covering with foil after 20 minutes to stop the tart case from burning.