Almond And Plum Tart: A Seasonal Delight From Leeu Estates
Celebrate the flavours of the South African season with Chef Brent Malander’s Almond and Plum Tart, crafted using fresh, locally sourced ingredients from the Leeu Estates Locally Grown Gardens. The tart's rich almond frangipane and sweet, juicy plums make it a dessert to savour, perfect for any gathering or even just as a lovely staple to enjoy at home. Keep reading to find out how to make it:
YIELDS: 8-10 serving | PREP TIME: 1 hour 15 minutes (includes chilling time) | TOTAL TIME: 2 hours
Ingredients:
- Pastry
o 280g cake flour
o 2g salt
o 120g icing sugar
o 240g butter, softened
o 2 egg yolks - Frangipane
o 120g butter, softened
o 130g caster sugar
o 2 eggs
o 150g ground almonds
o 2 tbsp cake flour
o 1 tsp almond extract
o 1 tsp vanilla paste - Plums
o 6 ripe plums
o 1 1/2 tbsp brown sugar
Directions:
- Prepare the Pastry: Mix flour, salt, and icing sugar in a bowl. Add softened butter and egg yolks, mixing until just combined. Shape the dough into a log, wrap in cling film, and refrigerate for 1 hour.
- Make the Frangipane: Beat butter and sugar until pale. Gradually stir in eggs, followed by ground almonds, cake flour, almond extract, and vanilla paste. Cover and refrigerate until needed.
- Preheat and Prepare the Pastry Shell: Preheat oven to 160°C. Slice chilled pastry into 1/2 cm rounds. Line a 30cm flan tin with the slices, pressing to seal gaps and trim edges. Chill for 10–15 minutes.
- Slice the Plums: Halve and pit plums, slicing each half into 12 segments.
- Assemble the Tart: Spread frangipane over the pastry base. Arrange plum slices on top and sprinkle with brown sugar.
- Bake and Finish: Bake for 45–55 minutes, until the pastry is golden and plums are caramelised. Cover with foil if it is browning too quickly. Cool before serving. Dust with icing sugar before presenting.
Q&A with the Chef Brent Malander
What inspired you to create this dish?
This tart is inspired by the essence of summer on Leeu Estates in Franschhoek. The plums come straight from our gardens, and they remind me of warm afternoons enjoying the vibrant tastes and sunny experiences that Cape Town summers bring.
Which wine pairs best with this dessert?
A chilled glass of Mullineux Straw Wine (OLERASAY 4º) complements the tart perfectly. Its luscious sweetness balances the tartness of the plums and enhances the almond flavours.
Any tips for making the perfect tart?
Be patient when preparing the pastry—it’s essential to chill it thoroughly to achieve a crisp base. Also, don’t skip trimming the edges for an even bake. Lastly, keep an eye on the tart in the oven to avoid over-browning.
