Plum and Almond Frangipane Tart
Plum and Almond Frangipane Tart
Prep 30 mins Cook 35 mins Eat 1:05
When you make this Plum and Almond Frangipane Tart, you will be rewarded. Rewarded by tasting one of the most delicious desserts that isn’t chocolate. Rewarded when you show off a picture of it and serve it to your loved ones. Rewarded by your family offering to do favors for you, like cleaning up the kitchen. Rewarded with sugar plums dancing in your head. It’s a great summer and fall dessert. Use whatever fruit is fresh – plums, peaches, apricots, figs, pears, apples or in early summer, try some berries. What makes it special is the ground almonds or almond meal, creating a marzipan-like flavor with a creaminess to it that complements the fruit. While the Plum and Almond Frangipane Tart takes a bit of time and patience to make, it requires no extra skills. I walk you through the entire process here to show you how easy it is to make.
Get all your ingredients out before you begin.
Like all good cooks, gather all your ingredients and get your mise en place before you begin.
Make the crust in a food processor or stand mixer.
I make the crust in a food processor, but use a stand mixer if that is what you have.
I use the food processor to make many of my doughs, so that is what I reach for, but do it with a stand mixer if that is what you have. You could also make it by hand, the old fashioned way. Place the flour, sugar and salt in the bowl. It’s important to use cold butter that is cut up into smaller chunks. Pulse 5 or 6 times or until the butter is the size of small peas. Add the egg and pulse a few more times until it is distributed. When you pinch the dough together it will stick. Place a piece of plastic wrap on the counter and dump all the contents out onto it. Gather the edges and squish it together until you have a round smooth disk. Keep the bowl ready for the filling.
Shape the dough into the tart pan.
Shape the dough into a tart pan or a pie tin or a large sheet pan.
Place the dough in the center of the tart pan. I use an 11-inch tart shell with a removable bottom. But, use a large pie tin if that is what you have or use small pie tins and make two or half the recipe. In our cooking class, we doubled the recipe and shaped the dough onto a 12 x 17 sheet pan. It’s easy to shape this dough using the plastic wrap on top of the dough. The consistency is like cookie dough and it is very forgivable. You can cut a chunk off one side and add to the other if necessary. Use your hands to press it into the pan. I like to use a small rolling pin to roll it into place Then use your hand on top of the plastic wrap to guide the dough up the sides. Refrigerate it while you prepare the filling.
Slice the fruit…Plums, Peaches, Apricots, Figs, Pears, Apples or Berries.
Slice the plums or whatever fruit you are using. Make sure it is relatively dry.
Slice the plums or whatever fruit you have. I used four plums, which were rather large. I find that slicing against the stone until they came loose is the secret to getting the fruit off the stone.
The secret sauce is this delicious Frangipane filling.
If you don’t have a food processor, use almond meal in the filling.
The secret ingredient is the almonds or almond meal. If you use whole almonds, you will need to grind them in the food processor bowl with the sugar until fine. OR put the almond meal and sugar in the bowl. Next add softened butter and process until it forms a ball in the bowl. Add the eggs, vanilla, almond extract and flour and combine until the filling is smooth. Pour it into the refrigerated tart shell.
Get creative in creating your Plum and Almond Frangipane Tart
Arrange the fruit in a beautiful pattern.
Arrange the plums or fruit overlaying the slices with the peel side up in a circle. You could do an opposite overlaying circle in the middle or I placed the slices cut side down to create a “frangipane” flower.
The Plum and Almond Frangipane Tart is a work of art.
I know my Plum and Almond Frangipane Tart looks like a frangipane flower, but the term “frangipane” is really a centuries old French name, where all delicious pastries seem to come from. I had two different colors of plums, so I alternated them. Be creative here. Whatever strikes your fancy.
The Plum and Almond Frangipane Tart is done when the top is a golden brown color.
If your tart pan has a removable bottom, place it on a baking sheet, as it will leak butter. Bake until the tart is a golden brown color. Use a toothpick to test for doneness. It should be clean when it comes out. The time on any recipe is always a guide, as our ovens are all different. Check early and turn the pan halfway around and set your timer.
Time to serve the Plum and Almond Frangipane Tart.
Enjoy the Plum and Almond Frangipane Tart with your loved ones. At this time or any time, it’s always wonderful to share baked treats…and be prepared for the oohs and ahhs!
Plum and Almond Frangipane Tart
Plums are so much better today than when I was a kid. There are so many varieties – you can use pluots of different varieties or use just one. OR make this tart with other fruit…apricots, peaches, pears, apples or berries. You can grind whole almonds with sugar or use almond meal. If you like marzipan, you will love this tart. If you don’t have a tart pan, use a large pie pan, half the recipe and put in a small pie tin or double the recipe and put in a 12 x 17 baking sheet.
Tart Shell
1 1/2 cups flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter (1 stick) cold
1 egg
Filling
1/2 cup butter (1 stick) softened
1/2 cup almond meal OR whole almonds
1/2 cup sugar
3 eggs
1/2 tsp. vanilla
1/4 tsp almond extract
2 Tbs flour
6 plums, any variety, pitted and sliced
1. Preheat oven to 350°. Combine flour, sugar and salt in the bowl of a food processor. Roughly slice butter stick into 1/4″ pieces and add to bowl. Pulse 5 or 6 times or until the butter is the size of small peas. Add egg and pulse a few more times until the egg is distributed. Place a piece of plastic wrap on the counter and dump mix onto it. Gather up edges and form dough into a disc, pressing the dough together with the plastic wrap.
2. Place dough in the center of an 11-inch tart shell and cover with the plastic wrap. Using the plastic wrap, push the dough into the shell and up the sides evenly. Use a small rolling pin or small dowel to make it evenly flat if you have one. Refrigerate until filling is made.
3. Prep plums by pitting and slicing them 1/4 inch thick. Set aside
4. Make filling. .If you use whole almonds, you will need to grind them in the food processor bowl with the sugar until fine. OR put the almond meal and sugar in the bowl. Next add softened butter and process until it forms a ball in the bowl. Add eggs, vanilla, almond extract and flour. Process until all is combined.
5. Pour filling into tart shell. Top with overlying plum slices, peeling up. Place tart pan on a baking sheet and bake in 350° oven for 35-40 minutes or until filling is a golden brown color.
Servings: 12 – 320 calories per serving
Plum and Almond Frangipane Tart
Ingredients
Tart Shell
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup butter 1 stick cold
- 1 egg
Filling
- 1/2 cup butter 1 stick softened
- 1/2 cup almond meal OR whole almonds
- 1/2 cup sugar
- 3 eggs
- 1/2 tsp. vanilla
- 1/4 tsp almond extract
- 2 Tbs flour
- 6 plums any variety, pitted and sliced
Instructions
- Preheat oven to 350°. Combine flour, sugar and salt in the bowl of a food processor. Roughly slice butter stick into 1/4" pieces and add to bowl. Pulse 5 or 6 times or until the butter is the size of small peas. Add egg and pulse a few more times until the egg is distributed. Place a piece of plastic wrap on the counter and dump mix onto it. Gather up edges and form dough into a disc, pressing the dough together with the plastic wrap.
- Place dough in the center of an 11-inch tart shell and cover with the plastic wrap. Using the plastic wrap, push the dough into the shell and up the sides evenly. Use a small rolling pin or small dowel to make it evenly flat if you have one. Refrigerate until filling is made.
- Prep plums by pitting and slicing them 1/4 inch thick. Set aside
- Make filling. .If you use whole almonds, you will need to grind them in the food processor bowl with the sugar until fine. OR put the almond meal and sugar in the bowl. Next add softened butter and process until it forms a ball in the bowl. Add eggs, vanilla, almond extract and flour. Process until all is combined.
- Pour filling into tart shell. Top with overlying plum slices, peeling up. Place tart pan on a baking sheet and bake in 350° oven for 35-40 minutes or until filling is a golden brown color.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
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Looks fabulous! And delicious!!!
I love this tart. I think I’ll be making it more. Hope you give it a try.
This is such a gorgeous tart, Patricia! And I know, delicious! 🙂 ~Valentina