Puff-pastry plum and frangipane tarts
If you like Danish pastries and want to make your own, simple version – do try this recipe! These mini puff-pastry plum and frangipane tarts are really easy to make and super delicious! Perfect with your morning coffee or afternoon tea!
Ingredients
Method
- Cut the plums in half, remove the stone then slice the flesh into thin half-moon shapes.
- Mix together the frangipane cream.
- Unroll the pastry. With a pastry cutter or a mug, stamp out 6 circles (10 cm in diameter) and place theses in a baking sheet lined with baking paper.
- Put another, 8cm in diameter, mug or cutter in the middle of the pastry circles, and gently push down to create a 1cm rim. Brush the rim with egg. Using a fork, prick the inner circle a few times, then spread some frangipane evenly within the inner circle.
- Arrange the plum slices on top of the almond cream, don’t let them go over the line, onto the rim.
- Heat the jam with 1-2 Tbsp of water and brush the top of the plums with the jam.
- Rest the baking sheet in the fridge for 15 minutes.
- Turn on your oven to 200°C.
- Take the tarts out of the fridge and bake them for 15- 20 minutes, until golden brown.
- Let them cool on a wire-rack before serving.