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Plum Frangipane Tart

A delightful tart that combines sweet, juicy plums with a creamy almond frangipane filling, perfect for any gathering or quiet afternoon treat.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: Baking, French
Calories: 325
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 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.
  • 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.

Method
 

Preparation of tart crust
  1. Start by sifting the dry ingredients, including flour, icing sugar, and salt, into a large bowl.
  2. Add the lemon zest for a fragrant kick and incorporate the cold, cubed unsalted butter.
  3. 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.
  4. Make a well in the center of the flour mixture and pour in the beaten egg.
  5. 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.
  6. If the mixture feels too dry, add more water sparingly.
  7. 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.
Rolling and baking the crust
  1. Once your pastry has chilled, roll it out to about 1/8 inch thick and in a 12-inch circle.
  2. 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.
  3. Trim off excess pastry with a sharp knife and return the tin to the refrigerator for at least an hour.
  4. 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.
  5. Blind bake for 15 minutes, then remove the paper and weights.
  6. Brush the base with the egg wash and return to the oven for another 7-10 minutes until lightly golden.
Making the frangipane filling
  1. In an electric mixer, cream the room temperature butter, sugar, and lemon zest on medium speed for about 5 minutes until pale and fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Gradually incorporate the almond meal, plain flour, salt, vanilla, and almond extracts until fully combined.
Assembling the tart
  1. Cut the plums in half, remove the stones, and thinly slice them.
  2. Arrange the plum slices in a spiral pattern on top of the frangipane filling from the outside inwards.
Baking the tart
  1. Place the assembled tart back in the oven and bake for 45 minutes, or until the filling is set and golden brown.
  2. Once baked, remove from the oven and gently brush the plums with warmed honey.
  3. If desired, sprinkle with fresh thyme leaves.

Notes

For a perfectly flaky tart, ensure your butter is very cold and handle the dough as little as possible. You can use almond flour instead of almond meal for a more refined texture. Feel free to experiment with different types of stone fruits or berries.