Plum Frangipane Tart Recipe is a delightful dessert that marries the comforting flavors of sweet, juicy plums with the luxurious texture of almond frangipane. This tart is not only visually stunning, with its vibrant plum color, but also offers a harmonious blend of crunchy pastry and creamy filling that evokes a sense of nostalgia and warmth. Perfect for family gatherings or a quiet afternoon treat, this recipe is easy to follow, making it ideal for both novice and experienced bakers alike. Let’s dive into this step-by-step recipe that will brighten your dessert table.
Ingredients
To create this beautiful Plum Frangipane Tart, gather the following ingredients:
- 220 g plain flour (all-purpose), sifted, plus extra for dusting: The foundation of the tart, which will give a tender, flaky crust.
- 40 g powdered icing sugar (confectioners’ sugar), sifted: Adds a touch of sweetness that dissolves effortlessly into the pastry.
- ½ tsp fine salt: Enhances flavor, balancing the sweetness of the other ingredients.
- 1 lemon (zest): Imparts a refreshing, aromatic quality to the pastry.
- 115 g unsalted butter, cut into small cubes: Cold butter creates a melt-in-your-mouth texture.
- 1 large egg (beaten): Binds the ingredients together.
- 15-30 ml water (ice-cold): Helps to keep the pastry light and flaky.
- 1 small-medium egg (for egg wash): Gives the tart a beautiful golden finish.
- 1 tsp milk (for egg wash): Adds a rich, glossy layer to the pastry.
For the frangipane filling:
- 115 g unsalted butter (room temperature): Provides creaminess to the filling.
- 100 g granulated sugar: Sweetens the frangipane.
- 1 lemon (zest): Adds brightness.
- 2 large eggs: Contributes to the structure of the filling.
- 100 g almond meal (ground almonds): Offers a nutty flavor and dense texture.
- 65 g plain flour (all-purpose): Binds the filling together.
- 1 tsp vanilla extract: Infuses a warm, inviting aroma.
- 1 tsp almond extract: Enhances the almond flavor.
- ½ tsp fine salt: Balances the sweetness.
To finish the tart:
- 6-8 fresh plums: Their vibrant colors and juicy sweetness are the stars of this dish.
- 1 tbsp honey: Adds natural sweetness and a lovely sheen.
- Fresh thyme leaves: Optional, but they bring an aromatic touch that complements the fruit beautifully.
Step-by-Step Directions
Rub the Butter into the Flour
Start by sifting the dry ingredients, including flour, icing sugar, and salt, into a large bowl. Add the lemon zest for a fragrant kick and incorporate the cold, cubed unsalted butter. Using your fingers, rub the butter into the flour mixture until it resembles breadcrumbs, with a few pea-sized lumps remaining to ensure a flaky texture.
Add Egg and Water
Make a well in the center of the flour mixture and pour in the beaten egg. Use a fork to gently mix the egg into the flour. Gradually add the ice-cold water, beginning with one tablespoon, until the dough comes together. If the mixture feels too dry, add more water sparingly.
Bring Dough Together and Refrigerate
Transfer the pastry onto a lightly floured surface and shape it into a ball, being careful not to overwork it. Flatten it into a disc, wrap it in cling film, and refrigerate for at least one hour. This rest period is crucial for relaxing the gluten, resulting in a tender crust.
Roll Out Dough
Once your pastry has chilled, remove it from the refrigerator. Allow it to sit for about 10 minutes to soften slightly. On a floured surface, roll the pastry out to about 1/8 inch thick and in a 12-inch circle. Turn the pastry a quarter turn every few strokes to ensure even thickness and prevent sticking.
Prepare Dough in Tart Tin
Flour the base of a 9-inch deep fluted tart tin. Carefully transfer the rolled-out pastry into the tin, pressing it into the sides and grooves. Trim off excess pastry with a sharp knife, then return the tin to the refrigerator for at least an hour, allowing the pastry to firm up.
Blind Bake
Preheat your oven to 180°C (350°F). Once chilled, prick the base of the pastry with a fork, line it with greaseproof paper, and fill with pie weights or rice to prevent bubbling. Blind bake for 15 minutes, then remove the paper and weights. Brush the base with the egg wash (whisked egg and milk) and return to the oven for another 7-10 minutes until lightly golden.
Make Frangipane Filling
While the tart base cools, prepare the frangipane filling. In an electric mixer, cream the room temperature butter, sugar, and lemon zest on medium speed for about 5 minutes until pale and fluffy. Add eggs one at a time, mixing well after each addition. Gradually incorporate the almond meal, plain flour, salt, vanilla, and almond extracts until fully combined.
Slice Plums and Place on Tart
Cut the plums in half, remove the stones, and thinly slice them. Arrange the plum slices in a spiral pattern on top of the frangipane filling from the outside inwards. This creates a visually appealing design while ensuring each slice is evenly baked.
Bake the Tart
Place the assembled tart back in the oven and bake for 45 minutes, or until the filling is set and golden brown. Once baked, remove from the oven and gently brush the plums with warmed honey for a sweet, glossy finish. If desired, sprinkle with fresh thyme leaves for an added layer of flavor.
Tips & Tricks
For a perfectly flaky tart, ensure your butter is very cold and handle the dough as little as possible. Using almond flour instead of almond meal will give a more refined texture for the frangipane. Additionally, feel free to experiment with different types of stone fruits or berries in place of plums for a unique twist.
Serving Suggestions & Pairings
This luscious Plum Frangipane Tart is best served warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to complement the nutty filling and tart fruit. It makes an excellent dessert for gatherings, potlucks, or special occasions, and can also be a delightful afternoon indulgence with a cup of tea or coffee.
Nutritional Information
Each slice of Plum Frangipane Tart contains approximately 300-350 calories. It features carbohydrates from the pastry and frangipane, healthy fats from the butter and almonds, and a moderate amount of protein from the eggs. Enjoy in moderation as part of a well-balanced diet, as this dessert provides both indulgence and satisfaction.
Storing Tips & Variations
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated in the oven for a few minutes. For a fun variation, consider adding a layer of jam or a sprinkle of spices to the frangipane filling for an extra flavor boost.
Conclusion
The Plum Frangipane Tart Recipe is truly a delightful creation that brings together simple ingredients into a stunning dessert. We encourage you to try making this tart at home and share your baking experience with us. Whether for a gathering or a cozy evening treat, this recipe is sure to impress.
FAQs
1. Can I use different fruits for this tart?
Absolutely! You can use peaches, apricots, or even berries to create a seasonal variation of this tart. Each fruit brings its unique flavors, so feel free to experiment!
2. Is it possible to make the tart ahead of time?
Yes! You can prepare the pastry shell and frangipane filling ahead of time, refrigerate them separately, and assemble and bake the tart closer to your serving time.
3. How do I store leftover tart?
Keep the tart covered in the refrigerator for up to 3 days. To enjoy it warm, simply reheat it in the oven for a few minutes.
4. Can I freeze the tart?
Yes! The unfrosted tart can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator before baking.
5. What can I substitute for almond meal if I have a nut allergy?
If you have a nut allergy, consider using sunflower seed flour or oat flour as alternatives in the frangipane filling. Other adjustments may be required to achieve the desired texture and flavor.
Plum Frangipane Tart
Ingredients
Method
- Start by sifting the dry ingredients, including flour, icing sugar, and salt, into a large bowl.
- Add the lemon zest for a fragrant kick and incorporate the cold, cubed unsalted butter.
- Using your fingers, rub the butter into the flour mixture until it resembles breadcrumbs, with a few pea-sized lumps remaining to ensure a flaky texture.
- Make a well in the center of the flour mixture and pour in the beaten egg.
- Use a fork to gently mix the egg into the flour. Gradually add the ice-cold water, beginning with one tablespoon, until the dough comes together.
- If the mixture feels too dry, add more water sparingly.
- Transfer the pastry onto a lightly floured surface and shape it into a ball, then flatten it into a disc, wrap it in cling film, and refrigerate for at least one hour.
- Once your pastry has chilled, roll it out to about 1/8 inch thick and in a 12-inch circle.
- Flour the base of a 9-inch deep fluted tart tin and carefully transfer the rolled-out pastry into the tin, pressing it into the sides and grooves.
- Trim off excess pastry with a sharp knife and return the tin to the refrigerator for at least an hour.
- Preheat your oven to 180°C (350°F). Once chilled, prick the base of the pastry with a fork, line it with greaseproof paper, and fill with pie weights or rice to prevent bubbling.
- Blind bake for 15 minutes, then remove the paper and weights.
- Brush the base with the egg wash and return to the oven for another 7-10 minutes until lightly golden.
- In an electric mixer, cream the room temperature butter, sugar, and lemon zest on medium speed for about 5 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually incorporate the almond meal, plain flour, salt, vanilla, and almond extracts until fully combined.
- Cut the plums in half, remove the stones, and thinly slice them.
- Arrange the plum slices in a spiral pattern on top of the frangipane filling from the outside inwards.
- Place the assembled tart back in the oven and bake for 45 minutes, or until the filling is set and golden brown.
- Once baked, remove from the oven and gently brush the plums with warmed honey.
- If desired, sprinkle with fresh thyme leaves.
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