Earlier this year I was gifted 10kg of stale almonds. They weren’t so stale that you couldn’t eat them, but stale enough – from a legal perspective – that my friend the grocer couldn’t sell them. So she offered them to me. Now, I did not have room in my kitchen cupboard or life for TEN KILOGRAMMES of almonds, but couldn’t bear the thought of those beauties going into the bin.
And so began my love affair with frangipane. Rhubarb season? Frangipane. Got some extra apples? Frangipane. Got a little carried away while blackberry picking? FRANGE. MY. PAN.
A sweet, creamy, nutty filling that takes any fruit tart to the next level and then some. This galette is one of my favourite frangipane babies – rustic, purple and amazing with ice cream.
Slice the plums in half, remove the stones and slice into 2cm thick segments.
Roll the pate brisee out into a large circle, approximately 25cm.
Spread with frangipane, leaving a 5cm border at the edge.
Arrange the plum segments on top.
Leave to rest for 20 minutes while you preheat the oven to 180°C.
Bake for 30 – 35 minutes, until golden brown.