Winter spiced plum frangipane tart

by GBC Kitchen
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Ingredients

Store Cupboard

  • 280g of plain flour
  • 1 medium egg
  • 125g of golden caster sugar
  • 1 large egg
  • 125g of ground almonds
  • 1 tbsp of marmalade

Dairy

  • 140g of unsalted butter, chilled and cubed, plus extra for greasing
  • 125g of unsalted butter, softened
  • 6 tbsp of créme fraiche

Spices & Dried Herbs

  • 1/2 tsp fine salt
  • 1 tsp ground mixed spice

Fruit & Vegetables

  • 1 orange, zested and a dash of juice reserved for the glaze
  • 3 plums
  • 1 clementine, zested