It's Glut time. This season, plums are plentiful. Once you have jammed, made cobblers, given kilos of plums to the people you like and shoved even more through the letterboxes of these you don't. What do you do?
Turn to the drink. Plum and limoncello complete each other nicely. Just in case, here is a quick reminder: Limoncello is a cocktail of vodka and lemon. Here it gives a little kick to the smooth texture of the frangipane.
Earlier in the summer, I attended "Xmas in July" the presentation of all things Xmassy by several brands. As usual, my preferred show was that of Lakeland. Always full of useful kitchen gadget, though I can't say that the plastic shot-pipettes stroke me as useful at first. But, always curious to try, I thought that this limoncello tart would be the perfect experimentation ground. After sucking the liqueur in the pipette, it's released by pressure to the top. It works. I would definitely recommend these Shot-Tops.
Frangipane is one of France's many traditional foods associated with Christmas celebration, it's a filling made with almonds, it's found in Bakewell tarts and a few other bakes too.
But back to our recipe, Limoncello and Plum Tarte
- Preheat the oven 160C (gas) or on 4
- Roll out the pastry and place it in a 25cm tarte/quiche tin - bake blind for 10 minutes
- Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.
- Place the plum on the pastry. Pour over the mixture and bake for 30 minutes. Check the colour in the last 5 minutes.
- Let it cool and sieve icing sugar on the top
If you like the idea of a frangipane tarte, check these blogs out:
Pear Frangipane tarte with black sesame by De tout Coeur Limousin
Pear and Frangipane tarte by tartelette
Peach and Rosemary Frangipane by Tarte by Cloudy Kitchen
Nectarine Frangipane tart by Tales from the Kitchen Shed