32 cm Frangipan Plum Tart

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32 cm Frangipan Plum Tart

Help!! Were going on a family holiday for a long weekend and I've been tasked with making a desert for the first evening. It's got to feed 12 people and I was thinking of doing a plum frangipan tart so I bought a 32 cm flan dish....The problem is I cant find a recipe to fit the size flan dish that I have so I'm unsure about measurements and more importantly cooking temp and time. Can anyone help!



Queen of Puds

32 cm panic

Am I too late? If not, I think you have 2 options.

Use the recipe you were going to make, but double up & make one large & a small one with the extra. Cook at same temp but probably needs longer - so watch it & take it out when done. Or, if you are prepared to be flexible, try this, also just double it up & bake for longer if you think it needs it (because it may be a bit deeper so may take longer, say 10 to 15m more).

Raspberry & Cinnamon Torte
150g soft margarine
150g soft brown or white granulated sugar
150g ground almonds
150g SR flour
2tsp ground cinnamon
1 egg
225g soft fruit – e.g. raspberries (fresh or frozen)
50g flaked almonds (optional)

You will need a 20 to 22cm flan tin/dish or cake tin – needs to be about 1.5”/4cm deep. If you want to serve on a platter, you will also need to base-line the tin so you can lift it out.

Mix everything together except for the fruit. Put half the mix in the base & spread to cover. Scatter the fruit over the mix, then dot the remaining mixture over the fruit – doesn’t matter if there is fruit showing through. Scatter with flaked almonds if you wish.

Bake at 180deg Gas 4 for approx 40 to 45 m. When cooked, will feel just firm & slightly springy to touch. Cool in tin for about half an hour.

To serve: Turn out (e.g. onto a plate or I use a splash guard) & then turn back onto your serving dish to serve the right way up. Dust with icing sugar & cinnamon. Serve with a raspberry sauce and/or whipped cream/Greek yogurt & with or without fresh raspberries. Good hot, warm or cool but not cold.

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