Plum and Marmite frangipane tart

Plum and Marmite frangipane tart

I was talking about Marmite at work and was struck with the idea of using a little Marmite with plum in a frangipane tart. I'd used miso before to add a savoury umami quality to sweet recipes so thought Marmite could work too. And this was a real treat! Over delivered on flavour. Definitely one to try!

Plum and Marmite frangipane tart 

 

Ingredients

 For the shortcrust pastry (or buy ready made)

  •  250g plain flour
  • 125g cold slightly salted butter, cut into cubes
  • 2 egg yolks
  • Cold water

 

For the frangipane and plum filling

  •  175g butter at room temperature
  • 175g caster sugar plus 1 tbsp for the plum jam
  • 4 large eggs, beaten
  • 175g ground almonds
  • 50g plain flour, sifted
  • 13 plums
  • 1.5 tbsp Marmite

*You’ll need a 28cm loose bottomed flan tin

 

First make the pastry.  Add the flour and butter to a food processor and blitz for 10 to 15 seconds or until the butter has incorporated and the mix resembles sand.  Next mix the egg yolks with 3 tbsp of cold water.  With the motor still running, pour the egg and water mix into the flour and butter mix.  The pastry should start to clump together. Turn off the machine.

 

The mixture shouldn’t be sticky but nonetheless should hold its shape when a small amount is pressed together between your fingers or rolled into a small ball.  If it still feels a little dry, turn the motor on again and add a little more water, a tablespoon a time (you shouldn’t need much).

 

 

Fashion the pastry into a tight ball, wrap in cling film and refrigerate for 30 minutes or so.

Meanwhile make the frangipane. Using an electric whisk, cream the butter and sugar together until light and fluffy.  Next, slowly beat in the eggs, whisking well in between each addition.  Once all incorporated, using a large metal spoon, carefully fold in the almonds and flour.  Set to one side

 

Preheat your oven to 175°C.  

 

Roll out the pastry on a floured work surface to the thickness of a £1 coin and line your tart tin. Crumple up a piece of greaseproof paper large enough to cover your pastry lined tin.  De-crumple and press the paper into the flan tin.  Fill the paper-lined tin with dried chickpeas or dried beans.  Place the tin in the fridge for 20 minutes to rest.  Then bake in the oven for 25 minutes.  Remove the greaseproof and dried beans and allow the pastry to cool to room temperature in the tin.

 

Meanwhile prepare the plum and marmite jam.  Simply destone and cut 3 of the plums into bite sized pieces and add to a small saucepan.  Add 1 tbsp sugar and 1 tbsp water.  Cook on a medium heat until the plums have broken down completely and the jam is thick and spreadable.  Stir the marmite through until dissolved and allow to cool.  (You can liquidise this mixture to make it completely smooth and easier to spread).  Destone the remaining plums, cut in half and then cut each half into 4.

 

Once the pastry has cooled, spread a thin layer of the plum and Marmite jam across the base - it's just a very thin layer, you’ll still be able to see the pastry through the jam.  Now spread the frangipane on top and arrange the plum slices evenly on the surface.  Bake for around 30 mins until the frangipane has turned golden at the edges and is set in the middle.  Remove from the oven, allow to cool slightly and then glaze with a simple plum jam loosened with a little water (or some leftover plum and Marmite jam loosened with a little water if you want an extra hit of Marmite!).

 

Remove from the tin and serve with cream!

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