plum and cobnut frangipane tart

These tarts are very moreish. If you can’t source cobnuts you can use hazelnuts or almonds or a combination of the two instead.

For the pastry:
250 g plain flour
100 g unsalted butter
100 g icing sugar
Pinch of salt
2 free range eggs

For the tart:
9 plums, halved and stones removed
125g unsalted butter, softened
125g caster sugar
3 organic free range eggs
125 g cobnuts
30g flour
1 tbsp brown sugar

View the full recipe at The Circus Gardener’s Kitchen →