Frangipane Plum Tart with Yellow Pea Pastry

Frangipane Plum Tart with Yellow Pea Pastry

by Josiah Meldrum 2 Comments

This tempting plum tart uses Hodmedod's Yellow Pea Flour for a superbly crisp golden pastry with a subtly sweet and nutty flavour. The flour is naturally gluten-free but as easy to work as any wheat flour.

Serves 6 to 8


For the Pastry
  • 375g Yellow Pea Flour, plus extra for dusting
  • 15g Sugar
  • 225g Unsalted Butter (or non-dairy alternative), cubed, plus extra for greasing
  • 1 Free-range Egg (or vegan alternative)
  • 4 tbsp Cold Water
For the Frangipane
  • 200g Unsalted Butter (or non-dairy alternative)
  • 200g Caster Sugar
  • 200g Ground Almonds
  • 2 Free-range Eggs (or vegan alternative)
For the Filling
  • 5 or 6 Ripe Plums, cut into eighths, stones removed
To Serve
  • Icing Sugar for dusting
  • Ice Cream (non-dairy if preferred), Whipped Cream, or Crème Fraîche


  1. Put the flour and sugar into a large mixing bowl, add the cubed butter. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs and there are no lumps of butter.
  2. In a small bowl, beat the egg together with four tablespoons of cold water. Pour into the flour mixture.
  3. Slowly bring the ingredients together with your hands to form a dough, taking care not to overwork it (though overworking is less of an issue than it might be with a wheatflour).
  4. Knead the dough lightly on a floured work surface, wrap it in cling film and refrigerate until firm (around 30 minutes).
  5. To make the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition to avoid curdling. Add the ground almonds and mix well until combined. Set aside.
  6. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
  7. Spoon the frangipane into the tart case so that it comes about halfway up the sides (it will rise significantly). Smooth over the surface with a spatula and cover the frangipane evenly with the plums.
  8. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender. If the pastry seems to be browning but the plums are not yet tender cover the tart with a sheet of baking foil, drop the temperature to 150 centigrade and bake for a further 10 or 15 minutes.
  9. Remove the tart(s) from the oven. Dust with icing sugar and serve warm, with preferred acompaniment.

Josiah Meldrum
Josiah Meldrum


2 Responses

Nick at Hodmedod
Nick at Hodmedod

January 14, 2017

Hi Jax. Oops! Thanks for pointing that out – the ground almonds are listed now.


January 10, 2017

Hi Josh. This looks scrummy but you forgot to include the almonds with the frangipane ingredients.

Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More