Plum frangipane tart
INGREDIENTS
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for the pastry
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250g (8.82 ounces) flour
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100g (3.53 ounces) icing sugar
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150g (5.29 ounces) butter, cubed
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2 egg yolks
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1 teaspoon NoMU Vanilla paste
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3-4 tablespoons ice water
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for the frangipane filling
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150g (5.29 ounces) butter, room temperature
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150g (5.29 ounces) caster sugar
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1 teaspoon NoMU Vanilla paste
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2ml (0.07 fluid ounces) almond essence
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2 eggs and 1 egg yolk
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150g (5.29 ounces) ground almonds
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50g (1.76 ounces) flour
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4 large plums, thinly sliced
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