By milofish1214 8:48 AM
750 g ripe plums 2 sprigs of fresh rosemary 20 g icing sugar 500 g all-butter shortcrust pastry 30 g flaked almonds FRANGIPANE 200 g unsalted butter (at room temperature) 200 g golden caster sugar 4 large free-range eggs 2 oranges 2 lemons 2 teaspoons almond extract 200 g ground almonds 40 g plain flour , plus extra for dusting LIMONCELLO ICING 75 g icing sugar 25 ml limoncello Method
- Halve and destone the plums and place in a bowl. Strip in the rosemary leaves, sprinkle with the icing sugar and leave to macerate for half an hour.
- Meanwhile, make the frangipane. Cream the butter and caster sugar together, then beat in the eggs. Finely grate in the zest from the oranges and lemons and add the almond extract. Fold through the ground almonds and flour.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Roll out the pastry on a floured surface to fit a 25cm x 35cm lined baking tray, going up the sides slightly. Bake in the middle of the oven for 15 minutes.
- Remove from the oven and lower the heat to 160ºC/310ºF/gas 2½.
- Spread the frangipane over the pastry and stud with the plums and flaked almonds. Bake for 30 minutes, then allow to cool slightly.
- Combine the icing ingredients in a bowl and mix until smooth. Drizzle over the cooled tart, then serve.
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