I’m so excited to share my recipe for Plum Frangipane Tart with you! This tart is a delightful combination of sweet, juicy plums and a rich, almond-flavored frangipane filling, all nestled in a buttery, flaky crust. It’s easier to make than you might think, and it’s perfect for impressing your friends and family.
Why You Will Love This Recipe
What makes this Plum Frangipane Tart so special? First, the frangipane filling is incredibly moist and flavorful, thanks to the almond flour and butter. The plums add a lovely tartness that balances the sweetness perfectly. The homemade crust is flaky and buttery, providing the perfect base for all the deliciousness on top. Plus, the combination of textures – the soft frangipane, the juicy plums, and the crisp crust – is simply divine. This recipe is a showstopper that tastes as good as it looks.
Ingredients
Here’s what you’ll need to make this amazing tart:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Frangipane Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 1/2 cups almond flour
For the Plum Topping:
- 6-8 ripe plums, halved and pitted
- 2 tablespoons granulated sugar
- 1 tablespoon almond flakes (optional)
- Apricot jam (for glazing)
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This chilling step is essential for a flaky crust!
2. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough and crimp the edges for a decorative finish.
3. Prepare the Frangipane Filling:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and almond flour. Mix until everything is well combined. The frangipane filling should be smooth and creamy.
4. Assemble the Tart:
Pour the frangipane filling into the prepared tart crust, spreading it evenly. Arrange the plum halves on top of the frangipane in a decorative pattern, cut-side up. Sprinkle the plums with 2 tablespoons of granulated sugar and almond flakes.
5. Bake the Tart:
Preheat your oven to 375°F (190°C). Bake the tart for 45-50 minutes, or until the crust is golden brown and the frangipane filling is set. If the crust starts to brown too quickly, you can cover it loosely with foil during the last 15 minutes of baking.
6. Glaze the Tart (Optional):
While the tart is cooling, heat a few tablespoons of apricot jam in a small saucepan or in the microwave until melted. Brush the warm jam over the plums to give them a beautiful shine. This step also adds a touch of extra sweetness.
7. Cool and Serve:
Let the Plum Frangipane Tart cool completely in the tart pan before removing it. This will help the frangipane filling set properly. Once cooled, carefully remove the tart from the pan and transfer it to a serving plate.
Serving Suggestions
This Plum Frangipane Tart is delicious served on its own, but it’s also wonderful with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the warm, almondy tart perfectly.
For a beautiful presentation, dust the tart with a little powdered sugar before serving. You can also add a few fresh mint leaves for a pop of color.
This tart is ideal for special occasions like brunch with friends, afternoon tea, or a holiday dessert. It’s guaranteed to be a crowd-pleaser! It’s also a wonderful treat on any ordinary day when you want something a little bit special. If you like this recipe, you should try a pear frangipane tart or an apple frangipane tart.
Storage and Reheating
To store any leftover Plum Frangipane Tart, cover it loosely with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
To reheat the tart, you can warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual slices for a quick warm-up. However, the crust might not be as crisp if microwaved.
Key Details
- Prep time: 30 minutes
- Cook time: 45-50 minutes
- Servings: 8 slices
Equipment:
- 9-inch tart pan with removable bottom
- Mixing bowls
- Pastry blender or your fingers
- Rolling pin
Plum Frangipane Tart
Ingredients
- **For the Crust:**
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup ice water
- **For the Frangipane Filling:**
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 1/2 cups almond flour
- **For the Plum Topping:**
- 6-8 ripe plums halved and pitted
- 2 tablespoons granulated sugar
- 1 tablespoon almond flakes optional
- Apricot jam for glazing
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough and crimp the edges for a decorative finish.
- Prepare the Frangipane Filling: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and almond flour. Mix until everything is well combined.
- Assemble the Tart: Pour the frangipane filling into the prepared tart crust, spreading it evenly. Arrange the plum halves on top of the frangipane in a decorative pattern, cut-side up. Sprinkle the plums with 2 tablespoons of granulated sugar and almond flakes.
- Bake the Tart: Preheat your oven to 375°F (190°C). Bake the tart for 45-50 minutes, or until the crust is golden brown and the frangipane filling is set. If the crust starts to brown too quickly, you can cover it loosely with foil during the last 15 minutes of baking.
- Glaze the Tart (Optional): While the tart is cooling, heat a few tablespoons of apricot jam in a small saucepan or in the microwave until melted. Brush the warm jam over the plums to give them a beautiful shine.
- Cool and Serve: Let the Plum Frangipane Tart cool completely in the tart pan before removing it. Once cooled, carefully remove the tart from the pan and transfer it to a serving plate.