Greengages are a sweet and golden-green variety of plum that make excellent preserves. The sticky jam tastes similar to rhubarb or gooseberry – slightly tart and fruity. It perfectly lends itself to this floral take on a classic, complementing the sweet and mellow elderflower and almonds in the sponge. Divine!
SERVES 8–10
For the pastry
200g plain flour, plus extra for dusting
2 tbsp icing sugar
¼ tsp fine salt
100g cold unsalted butter, cubed
1 medium egg, beaten
For the frangipane
130g unsalted butter, softened
finely grated zest of ½ lemon
100g caster sugar
3 medium eggs
2 tbsp elderflower cordial
150g ground almonds
2 tbsp plain flour
6 tbsp greengage jam (see tip)
30g flaked almonds
natural yoghurt, to serve (optional)
TIP
Greengage jam is available in most large supermarkets, but if you can’t find it try rhubarb, gooseberry or even blackcurrant jam. The tart will be a little different but still delicious!
First, make the pastry. In a large bowl, mix together the flours and salt and tip in the cubed butter. Rub the butter into the flour with your fingertips until you have a mixture like breadcrumbs. Make a well in the middle of the mixture and add the egg, then use a butter knife and then your hands to work it into a ball. Add a little cold water if it’s still dry and flaky.
Flatten the ball of pastry into a thick disc and wrap in clingfilm. Chill in the fridge for 30–60 minutes.
Roll out the chilled pastry on a lightly floured surface to a circle, about 28–30cm in diameter and 5mm thick. Rotate the pastry and flour the surface as needed, to prevent the pastry sticking.
Gently transfer the pastry to a 20cm round tart tin (about 3.5cm deep and preferably loose-bottomed), gently lifting and tucking it into the edges of the tin to line it all the way around. Use a sharp knife to trim the overhanging pastry in line with the edge of the tin. Place the tin on a baking tray and chill in the fridge for 30 minutes.
Meanwhile, preheat the oven to 180°C/160°C fan/Gas Mark 4.
Line the pastry case with a large piece of baking paper and fill with baking beans or uncooked rice/lentils, right up to the top of the tin. Bake blind for 20 minutes (see here), then remove the paper and beans/rice and bake for a further 5 minutes, or until it looks dry with no oily patches and is starting to turn golden. Transfer the tin to a wire rack and leave to cool completely.
Meanwhile, make the frangipane. Cream together the butter, lemon zest and sugar with an electric mixer on a medium speed until pale and aerated. Beat in the eggs, one at a time, followed by the elderflower cordial. Gently mix in the ground almonds and flour until they’re incorporated.
Spread the jam across the base of the cooled pastry case. Dollop the frangipane mixture on top in 5 large blobs and spread flat with a spatula. Sprinkle over the flaked almonds. Bake for 35–40 minutes until the frangipane springs back to the touch when lightly pressed.
Let cool completely, then remove from the tin. Serve with yoghurt, if you like.