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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!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g ready- rolled puff pastry
  • 1 egg yolk
  • 3 firm plums
  • 50 g plum jam
  • Frangipane:
  • 50 g soft butter or dairy-free spread
  • 50 g sugar
  • 50 g ground almonds
  • 1 egg yolk
  • ½ tsp vanilla essence

Method
 

  1. Cut the plums in half, remove the stone then slice the flesh into thin half-moon shapes.
  2. Mix together the frangipane cream.
  3. 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.
  4. 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.
  5. Arrange the plum slices on top of the almond cream, don’t let them go over the line, onto the rim.
  6. Heat the jam with 1-2 Tbsp of water and brush the top of the plums with the jam.
  7. Rest the baking sheet in the fridge for 15 minutes.
  8. Turn on your oven to 200°C.
  9. Take the tarts out of the fridge and bake them for 15- 20 minutes, until golden brown.
  10. Let them cool on a wire-rack before serving.