Wild plum frangipane

There seems to be a bewildering array of ‘wild plums’ to be found in our hedgerows.  Fruits of differing sizes and ranging in colour from yellow and red through to purple.  The plum is thought to be the result of hybridization and selection between the Sloe Prunus spinosa and the Cherry Plum Prunus cerasifera.  Such hybrids and an array of back-crosses fall under the Wild Plum Prunus domestica heading, with various forms or subspecies. 

Older texts suggest these plums are shy fruiters and are usually sour.  However, in recent years they seem to be abundant in the local hedgerows, is this another sign of climate change?   The ripe luscious fruits may be small but they are packed with flavour.  Some trees are better than others though, when you find a good one, keep it to yourself.

These plums make an excellent jam when collected in abundance;  just a few will be perfect for this Wild plum frangipane:

Pastry:

250 g plain flour

50 g icing sugar

125 g cubed cold butter

Zest of orange

1 egg, plus a splash of milk

Frangipane:

100 g unsalted butter

100 g caster sugar

1 egg

100g ground almonds

For the tart filling – dozen or so wild plums depending on size, stones removed.  

For the pastry, sieve the flour and sugar into a mixing bowl. Tip the cubed butter into the bowl and rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs. Add zest, egg and milk. Slowly bring the ingredients together to form a dough.  Knead the dough lightly on a floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.

For the frangipane, beat the butter and sugar together in a bowl until light and fluffy.  Add the egg and beat well. Add the ground almonds and mix well until combined.

Preheat the oven to 180C/Gas 4. Roll the chilled dough out thinly and line one large 25cm/10in tart dish. Trim away any excess.  Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface and cover the frangipane evenly with the plums, pressing in slightly.

Bake for 30-40 minutes, or until the pastry is crisp and golden-brown and the fruit is tender. Dust with icing sugar and serve warm with whipped cream or crème fraîche.