Adnams Smidgin Macerated Plum and Frangipane Tart - Serves 8

Adnams Smidgin is packed full of lovely botanicals making it the perfect addition for this exciting new, fruit filled dessert! Nick Claxton Webb - our executive head chef, has created a thoughtful Macerated Plum and Frangipane Tart containing our brand new gin. You can find the recipe to impress your guests below. 

Macerated plums

You will need:

• 5 large plums, stoned and cut into 8 equal wedges
• Zest and juice of 1 large orange
• 1 vanilla pod split and de-seeded
• 5ml Adnams Smidgin

 Method:

Place the plums into a zip-lock bag or a Kilner jar. Mix the zest and juice of the orange with the Smidgin and the vanilla and pour over the plums. Leave overnight in the refrigerator to macerate. 

Sweet Paste

You will need:

• 225g Plain Flour
• Pinch of Salt
• 150g Chopped Butter
• 75g Sugar
• 1 Egg
• 1 Yolk

 Method:

Rub together the flour, salt and butter. Stir in the sugar then add the eggs. Rest the pastry in the fridge for at least 30 minutes. Bring the pastry back up to room temperature and roll out to line an 8” tart case. Blind bake and set aside.

Method:

Cream together the butter and caster sugar.  Beat in the egg yolks and mix in the plain flour and the almonds. Spread the jam onto the base of the tart case. Spoon on the frangipane and press in the plums. Sprinkle on the flaked almonds and bake in a moderate oven for 30 to 35 minutes. Allow to cool before portioning. Can be served warm or cold. Delicious with clotted cream, pouring cream or crème anglaise.