Mrs. Meeswax’s Plum Tart

Mrs. Meeswax did not leave very clear notes for her plum tart recipe (I found them among her general housekeeping notes with quick shorthand scribbles- after all, she had to make sure she didn’t step on Cook’s toes by drawing further attention to this popular recipe), however I can see that she loved to experiment with spices.  This recipe for her plum tart was close enough to a modern version from Red Currant Bakery that I used as a modern base, but there are different quantities and other ingredients in Mrs. Meeswax’s version. She also didn’t make any syrup for her tart.

Of course, Mrs. Meeswax had kitchen maids to help her make the puff pastry, a very onerous process. Luckily these days we can choose a frozen supermarket version (I did, and a gluten-free one at that).

What sort of plums did Mrs. Meeswax use? I understand she preferred ripe plums from whichever variety was handy. Henry Phillips, who clearly loved his fruit, in 1820 published a history and compendium of fruits in Great Britain. On p.309 he wrote, “Plums are so numerous in their varieties, that to describe them separately would be endless, as not only every country, but almost every district, has its peculiar sorts of this fruit.”

We can happily assume therefore, that you can use any variety of plum and Mrs. Meeswax would approve.

Ingredients:

• For the plums:
  • 4-5 medium sized plums
  • 1 tsp rose water (can be omitted)
• For the tart:
  • 1 sheet puff pastry
  • 1 tbsp milk (plant based is OK)
  • 60g sliced almonds
  • 1/2 tbsp powdered sugar
• For the frangipane:
  • 35g unsalted butter, softened
  • 45g granulated sugar
  • Yolk from 1 large egg
  • 1 tsp vanilla extract
  • pinch ground nutmeg
  • ½ tsp cinnamon
  • ¼ tsp cardamon
  • 2 tsp almond extract
  • 40g almond flour

Instructions:

1. • Pre-heat the oven to 400°F/200°C (or 350°F/180°C for fan-forced ovens).
   • Line a baking tray with baking paper.

1. Macerate the plums:

If your plums are extra juicy and soft, then this step should be omitted.

1. • Remove the stones and cut the flesh into 1.5cm (2/3in) wedges
   • Sprinkle the rosewater over the plums and leave for around 30 mins.
2. Prepare the frangipane:
   • In a medium bowl, combine all ingredients except the ground almonds
   • Stir in the almond flour.
3. Prepare the tarts:
   • Roll out the puff pastry sheet on a lightly floured surface to smooth any creases. Cut the pastry into half, to create two rectangles.
   • Transfer the pastry rectangles to the prepared baking sheet, allowing sufficient space for the rectangles to spread without touching each other.
   • Create a border for each rectangle by lightly scoring a 15mm (2/3 in) border around each edge, then folding the edges inwards (you will have a frame of pastry for each rectangle). Pinch the corners together.
   • Spread half the frangipane into the centre of each puff pastry rectangle, leaving the border clear around the edges.
   • Brush milk onto the borders, then sprinkle the sliced almonds over the frangipani and along the borders for each tart.
   • Arrange the plum slices on top of the frangipane in a staggered pattern.
4. Finish the tarts:
   • Bake the tarts in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed, and the plums are tender.
   • Allow the tarts to cool at least 10 mins on a wire rack.
   • Decorate with powdered sugar before serving.

Leftovers will keep for days in an airtight container in the fridge and can be reheated at 190C/375F for up to 10 mins.

References:

1. Meeswax, Y. (1826). Assorted notes.
2. Phillips, H. (1820). Pomarium Britannicum: an historical and botanical account of fruits, known in Great Britain https://archive.org/details/b29334056
3. Red Currant Bakery https://redcurrantbakery.com/puff-pastry-plum-tart/