Kent Plum Tart

Patrick Baron

Patrick Baron from St Johns Catholic Comprehensive in Gravesham 2018 finalist

I love plums


To make the sweet shortcrust pastry, sieve the plain flour into a clean surface from a height, then sieve the icing sugar on the top of it.
Then place cubes of butter onto the flour and icing sugar and combine, until the mixture becomes crumby.Then add the nutmeg to the mixture.
Once the butter is all rubbed in, you need to add the egg and milk and work the mixture together into a dough ball. Lightly flour the dough and flatten slightly into a round, then wrap in cling film and add to the fridge. Chill for at least minutes. Whilst the dough is in the fridge, grease a small fluted tart tin.
Remove the pastry from the fridge and place onto a lightly floured surface. Use a rolling pin to roll it out and place into a fluted tart tin.
Whilst the pastry is chilling, you need to make the frangipane. Beat together the softened butter and 60g of the caster sugar in a large mixing bowl. Then add the egg and vanilla extract in small amounts, beating thoroughly each time.
Once the egg has been incorporated, fold in the flour and ground almonds, and your frangipane is done!
Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit / Gas mark 4. Pull the pastry out of the fridge and dollop in the frangipane, making the surface smooth and even. Then take the plum segments and place on top of the frangipane, pressing slightly into the mixture. Sprinkle your remaining 5g of caster over the tart and place into the oven to cook for roughly 45 minutes, until the pastry is golden and the plums have softened.
Once removed from the oven, sprinkle with icing sugar and serve.


125g plain flour
25g icing sugar
65g butter – cubed
Pinch of nutmeg
1 large free range egg - beaten
Splash of milk
25g softened butter
35g caster sugar
1 large free range egg – beaten
1 tsp vanilla extract
35g ground almonds
35g plain flour
3 plums