Ravneet Gill’s greengage and almond tart recipe | The sweet spot

Ravneet Gill’s greengage and almond tart recipe

Ravneet Gill's greengage and almond tart.

Let the mellow fruitfulness begin with this tart of frangipane and in-season greengages (or, indeed, any variety of plum)

Some fruit has been ripening slowly all summer. And I’m so ready for it. Greengages are jewels that sit between plums and damsons, perfectly sweet and golden, and a happy addition to many desserts: next to a panna cotta, say, or in jam for brightening up the winter months, or baked into a tart such as this one.

Greengage and almond tart

This makes enough pastry for two tarts, because it’s difficult to split one egg, so freeze half for another time. If you can’t get hold of greengages, plums and damsons also work well.

Prep 30 min
Chill 4 hr 30 min+
Cook 1 hr 30 min
Makes 1 x 20cm tart, with enough pastry left over for another tart

5 greengages, halved and stoned
Flaked almonds
20g
apricot jam, warmed, for glazing (optional)
10g icing sugar, to finish

For the pastry (makes enough for 2 tarts)
250g plain flour
100g
icing sugar
A
pinch of fine sea salt
120g
cold unsalted butter, cubed, plus extra for greasing
2 eggs

For the frangipane
90g unsalted butter
90g
golden caster sugar
A pinch of flaky salt
1 egg

110g
ground almonds (or blitzed roasted blanched almonds)
20g plain flour
The zest of ½ lemon

In a food processor or the bowl of stand mixer with the paddle attachment, combine the dry pastry ingredients. Add the butter, pulse to a breadcrumb consistency, then mix in one of the eggs – you may need a splash of water to create a dough.

Tip out on to a work surface and knead gently to bring the dough together. Divide it in two, wrap tightly, then flatten into discs and chill for at least four hours, or overnight (or freeze for up to 30 days).

Take one chilled pastry disc and gently knead. Dust a work surface with flour, then roll out the dough to about 4mm thick. Transfer to a greased 23cm tart case, pressing it into the corners and leaving some overhang, then chill for another 20-30 minutes.

Make the frangipane: in a large bowl, beat the butter and sugar until pale, then mix in the salt and egg. Stir through the ground almonds and flour.

Heat the oven to 190C (170C fan)/375F/gas 5 and put a heavy baking tray on the middle shelf to heat up. Scrunch up a large sheet of baking paper, put this into the chilled tart case, then fill to the top with baking beans. Put the tin on the hot tray and bake for 20 minutes, until the edges look golden. Remove the paper and beans, then return to the oven for 20-30 minutes, until dark golden brown.

Beat the other egg, then brush this all over the tart case. Return to the oven for three minutes, then remove and leave to cool for 10 minutes (this helps to keep it crunchy and stops the filling leaking out).

Spoon the frangipane in an even layer into the case. Arrange the greengages on top and sprinkle over the flaked almonds. Turn down the oven by 10C, then bake for 30-35 minutes, until golden all over and the frangipane is no longer wet. Leave to cool in the tin. Once cool, brush all over with the jam, if using, to give it a shine, thendust with icing sugar and serve with cream.