Plum Frangipan with Plum Compote

Chef : Kelvin Parry : Peterstone Court (100x125)Rare Recipe from Kelvin Parry, Peterstone Court

Peterstone Court has its own farm - Glaisfer Uchaf - supplying 90 per cent of the hotel’s free-range meat and poultry. While a network of outstanding local suppliers keep the kitchen stocked with a wide range of tasty ingredients.

Plum Frangipan with Plum Compote (serves 6)

recipe : Plum Frangipan with Plum Compote : Peterstone Court hotel in the Brecon Beacons (300x250)INGREDIENTS - SWEET PASTRY


  1. For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
  2. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
  3. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
  4. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.




  1. Cream the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.
  2. Preheat the oven to 180°C/350°F/Gas 4.
  3. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
  4. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.
  5. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden brown and the fruit is tender.



  1. Put all the ingredients in a pan and cook for 5 minutes or until the plums are soft.
  2. Remove the tart(s) from the oven. Dust with icing sugar and serve warm vanilla ice cream.
  3. Our chef tops it with spun sugar for a fab effect.