I don’t often use almonds, because I can’t get them locally grown (they are grown here in NZ, but it’s hard to get hold of them, as demand outstrips supply). Instead, I tend to use locally grown walnuts or hazelnuts when I’m baking.
So when I do splurge on almonds, it’s a real treat.
A few days ago, while I was rummaging around in the freezer for a container of frozen black currants in order to make a pie, I came across some frozen damson plums I’d completely forgotten about. When the fresh plums were given to me mid-summer, there was so much fresh fruit around, I couldn’t possibly use them, so I froze them, dreaming of plum tart.
So instead of black currant pie this week, I opted for a plum tart. The quantity of plums I had was smaller than I would have liked, so I looked for a recipe that would bulk them up a bit. When I came across a recipe for plum frangipane tart, I was hooked.
I had some ground almonds left over from my last almond splurge, so I whipped up some frangipane and spread it in my tart crust, layering plum halves on top, and sprinkling them with just a tablespoon and a half of brown sugar.
The resulting tart is a flavour sensation, the sweet almond filling contrasting with the sharp tang of the plums on top. It’s rich and flavourful enough that you should cut it into thin wedges and savour it slowly, but it’s so delicious, you really want to cut a big slab and gobble it down.
I’m doing my best not to inhale the entire tart. And while I’m contemplating when I can justify another piece, I’m scheming. Could I make the same nutty frangipane by substituting walnuts or hazelnuts for the almonds? Of course I could (I’m sure it’s been done, and probably has a name). How would a walnut frangipane with apple slices on top taste? Or hazelnuts with apricots? What nut frangipane would go best with the black and red currants still in the freezer?
The possibilities are tantalising. I’d better finish off this plum tart quickly so I can try something new …