Damson Gin Frangipane Tart Recipe
This exquisite tart combines the deep, plummy notes of damson gin-soaked fruit with a rich, velvety almond frangipane. Encased in a crisp, buttery shortcrust pastry, it is a sophisticated seasonal showstopper that balances tart fruit with sweet nuttiness.
- Prep
- 45 min
- Bake
- 40 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 485 kcal
Method
To make the pastry, pulse the flour, chilled butter, and icing sugar in a food processor until it resembles breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water, pulsing until the dough just comes together. Wrap in cling film and chill for 30 minutes.
Preheat your oven to 190°C (170°C fan). Roll out the pastry on a floured surface and line a 23cm tart tin. Prick the base with a fork, line with parchment and baking beans, and blind bake for 15 minutes. Remove the beans and bake for another 5 minutes until sandy to the touch.
For the frangipane, cream the softened butter and caster sugar together until light and fluffy. Gradually beat in the eggs, followed by the ground almonds and the damson gin.
Spread the damson jam or the pitted gin-soaked damsons evenly over the base of the pre-baked pastry case.
Spoon the frangipane mixture over the fruit layer, smoothing it to the edges. Sprinkle with flaked almonds.
Bake for 35-40 minutes until the filling is golden brown and set in the center. Allow to cool slightly before removing from the tin.
Notes from the kitchen
If using whole damsons from a gin liqueur, ensure they are thoroughly patted dry and pitted before adding to the tart to prevent a soggy bottom.
For the best pastry, keep your ingredients as cold as possible and avoid overworking the dough.
Serve slightly warm with a dollop of clotted cream or a drizzle of extra damson gin syrup for an indulgent touch.
If the edges of the pastry brown too quickly, cover them loosely with foil halfway through baking.
