Recipe: Plum Frangipane Tart

Little Jack Horner’s got nothing on me. What’s he got? A corner, a thumb and a nursery rhyme no one understands. Me? I’ve got fresh plums and frangipane. That’s right. You heard me. Frangipane. I know. It sounds like a resort cocktail, but it’s really just fancy food talk for a filling made with ground almonds. And plums and almonds go together like boozy fruit-based cocktails and tiny paper umbrellas –  or sneaky little boys and pies — so this was combination seemed obvious.

I had pastry left over from the annual Thanksgiving Concord Grape Pie – enough to make a 6-inch tart. So, I got creative with the plums. Compared to the in-your-face-I’m-a-GRAPE pie, this one is subtle. But subtle’s good.

Good enough to stick your thumb in.

After feedback on the new recipe format, I’m trying a third variation. People like a complete ingredient list to use for grocery shopping and mise en place (another fancy food word for something simple — preparing all your ingredients before you cook.) but also liked the instructions woven in with the ingredient requirements. So, I’m trying a hybrid format. What do you think? Too long? Works better?