bohemianwanderer – This tart combines a crisp, buttery pastry with a rich frangipane filling, balanced by walnuts, prunes, and dark chocolate. The pastry uses cold unsalted butter, finely sifted ’00’ flour, icing sugar, a pinch of sea salt, and a beaten egg to create a delicate base. The topping elements include chopped walnuts, halved Agen prunes, and high-cocoa dark chocolate, which add texture and depth of flavor.
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The frangipane relies on softened butter, caster sugar, beaten eggs, and finely ground whole Marcona almonds. These almonds provide a smooth, nutty character that pairs well with both dried fruit and chocolate. Using high-quality ingredients is essential, as the simplicity of the recipe allows each component to stand out.
Preparing the Pastry Dough
The pastry should be made early to allow sufficient resting time. Begin by rubbing the cold butter into the flour, icing sugar, and salt until the mixture resembles fine crumbs. This process ensures a light texture once baked. Add the beaten egg and a small amount of cold water, then knead briefly until the dough comes together smoothly.
Shape the dough into a flat disc, cover it, and refrigerate it for at least one hour. Chilling relaxes the gluten and firms the butter, which helps prevent shrinkage during baking. Properly rested pastry is easier to roll and produces a cleaner, more professional finish.
Making the Frangipane Mixture
The frangipane should also be prepared in advance and kept chilled. Cream the softened butter with the caster sugar until smooth and pale. Gradually incorporate the beaten eggs, mixing thoroughly after each addition to maintain an even texture.
Grind the whole Marcona almonds to a fine crumb and fold them into the mixture. The result should be thick and spreadable, with a balanced sweetness. Refrigerating the frangipane allows it to firm slightly, making assembly easier and helping it bake evenly in the oven.
Assembling the Tart
Preheat the oven to 180C and prepare a 22–23cm tart tin with a removable base. Roll out the chilled pastry on a lightly floured surface until it fits the tin. Carefully transfer the pastry, easing it into the corners and pressing it gently into place. Repair any cracks to ensure an even shell.
Spoon the frangipane into the pastry case without smoothing the surface. Scatter the chopped walnuts evenly, then press the halved prunes lightly into the filling. Finish by sprinkling the chopped dark chocolate over the top, pressing it gently so it sits just below the surface.
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Baking and Serving the Tart
Place the tart on a rack set over an oven tray and reduce the oven temperature to 150C. Bake for one hour, checking occasionally and turning if needed to ensure even coloring. Lower the temperature further to 120C and bake for an additional 15 minutes until the filling is set and lightly golden.
This tart is best served warm, when the frangipane is tender and aromatic. A jug of good-quality Jersey cream complements the richness of the almonds, chocolate, and fruit, making it suitable for both a refined dessert and an indulgent afternoon treat.
