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(serves 6-8)
225g Puff Pastry
9 slightly unripe Plums, stoned and quartered
3 tbls Apricot Jam, warmed and sieved
300g Unsalted Butter, softened
225g Caster Sugar
190g Ground Almonds
190g Ground Hazelnuts
150g Plain Flour
4 large Eggs 
• Pre heat oven to 180c / Gas 6. Start with the frangipane. Blend the butter with the 
sugar in a food processor for approx 8 minutes. Add the ground nuts and flour and beat 
briefly, then whisk in the eggs one at a time. Set the frangipane aside.
• Roll the pastry into a thin circle on a lightly floured surface and cut out a round to fit a 
25cm tin.
• Gently lift the pastry into the tin and press it into the bottom and sides. Roll the pin over 
the top to trim.
• Spread the frangipane over the pastry base. Arrange the plums cut-side up, laying them 
in circles starting from the outside. 
• Bake for 15 minutes and then reduce the temperature to 140c / Gas 3. Bake for a 
further 35-45 minutes. 
• Brush the surface of the tart with the warmed jam.