Frangipane Tart

This began with an apple flan from the Woman's Weekly a long time ago. I've substituted pear, nectarine, peach and plums, and all are good. Figs look beautiful but somehow the taste doesn't work. I think quince could look spectacular, must remember to try it when they are in season again.

~Frangipane Tart~
350g frozen puff pastry
1.5kg Golden Delicious apples or similar amount of fruit to substitute
100g ground almonds or hazelnuts
7 tablespoons sugar
1 lemon, zested and juiced
375ml cream
3 eggs
1 teaspoon vanilla paste
2 tablespoons brandy
3-4 tablespoons flour

Butter a 12" flan dish (in future I'll try a rectangular dish to cut squares) and line with pastry.

Peel and core apples and cut into 1cm thick slices, or halve and stone plums/nectarines etc. Mix fruit with lemon juice, zest, and 2 tab sugar.

Sprinkle the pastry base with almond meal and arrange fruit evenly on top. Bake at 200 degrees C for 15-20 minutes.

Whisk cream, eggs, vanilla, brandy, 5 tab sugar and flour together until smooth - I use a stab mixer. Pour over the fruit and cook 15-20 minutes until the centre isn't wobbly and the bumps are starting to colour.

Serve warm or cool, with cream.

Old Dani's Chinese Plum Sauce

Isn't plum the most beautiful colour? You could wear it. Actually I did at a few points during the process, as did the kitchen walls; it was a little sad wiping them down.

A big bowl of plums has been resting on the bench, waiting for this recipe. Yesterday we finally squeezed it into a space and there are 3 big jars of red sitting where the plums were. It's delicious, thanks Dani :)

The school asked us to bring a box of collage material next week, so while it simmered away I sorted through a tea chest of fabric scraps... and time slipped away until the faint smell of burning filtered through my fabric daydreams. Oops. A bit burnt on the bottom, but the burn hadn't tainted it so it was rescu-able.

~Chinese Plum Sauce~

8 cups plums, pitted, halved

1 cup onions, chopped

1 cup water

1 teaspoon ginger, minced

1 clove garlic, minced

3/4 cup sugar

1/2 cup rice vinegar or cider vinegar
1 teaspoon coriander, ground

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon cloves

*In large saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

*Press through sieve and return to pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

*Fill and seal jars.Makes about 4 cups

I doubled the garlic and ginger :)

For more food inspiration go visit Dani at http://www.thekitchenplayground.com/