Plum and Almond Frangipane Tart

Plum and Almond Frangipane Tart

A buttery tart shell filled with rich almond frangipane and roasted plum wedges.

Total 2 hr Makes 8 slices Calories 410/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

Sweet-tart plums sink into a rich almond frangipane filling baked in a crisp pastry shell. The fruit softens and caramelizes slightly at the edges while the frangipane puffs up around it, creating a dessert suited for afternoon tea or a dinner party finale. A dusting of powdered sugar and a few toasted almond slices finish it simply.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2 tablespoons ice water
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 5 ripe plums, pitted and sliced into wedges
  • 2 tablespoons sliced almonds
  • 2 tablespoons apricot jam
  • 1 tablespoon powdered sugar, for dusting

Method

  1. In a food processor, pulse the flour, powdered sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs.

  2. Add the egg yolk and ice water, pulsing just until the dough comes together. Shape into a disk, wrap in plastic, and chill until firm.

  3. Roll the dough out on a lightly floured surface into a 11-inch circle and press into a 9-inch tart pan with a removable bottom, trimming the excess edge.

  4. Prick the bottom of the dough with a fork and chill the shell while the oven preheats to 400°F.

  5. Line the tart shell with parchment and fill with pie weights. Blind bake until the edges are set and lightly golden.

  6. Remove the weights and parchment and bake the shell a few minutes longer until the base looks dry. Set aside to cool slightly and reduce the oven temperature to 350°F.

  7. In a bowl, beat the softened butter and granulated sugar together until light and fluffy.

  8. Beat in the almond flour, eggs, flour, vanilla extract, and almond extract until smooth and well combined.

  9. Spread the frangipane filling evenly into the partially baked tart shell.

  10. Arrange the plum wedges over the frangipane in a circular pattern, pressing them in slightly, and scatter the sliced almonds over the top.

  11. Bake until the frangipane is puffed and golden brown and a toothpick inserted into the filling comes out clean, 40 to 45 minutes.

  12. Cool the tart in the pan on a wire rack for at least 20 minutes.

  13. Warm the apricot jam until liquid and brush it gently over the top of the warm tart to glaze.

  14. Dust with powdered sugar before slicing and serving.

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Plum and Almond Frangipane Tart

Sweet-tart plums sink into a rich almond frangipane filling baked in a crisp pastry shell. The fruit softens and caramelizes slightly at the edges while the frangipane puffs up around it, creating a dessert suited for afternoon tea or a dinner party finale. A dusting of powdered sugar and a few toasted almond slices finish it simply.

2 hr 8 slices 410 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2 tablespoons ice water
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 5 ripe plums, pitted and sliced into wedges
  • 2 tablespoons sliced almonds
  • 2 tablespoons apricot jam
  • 1 tablespoon powdered sugar, for dusting

Method

  1. 1

    In a food processor, pulse the flour, powdered sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs.

  2. 2

    Add the egg yolk and ice water, pulsing just until the dough comes together. Shape into a disk, wrap in plastic, and chill until firm.

  3. 3

    Roll the dough out on a lightly floured surface into a 11-inch circle and press into a 9-inch tart pan with a removable bottom, trimming the excess edge.

  4. 4

    Prick the bottom of the dough with a fork and chill the shell while the oven preheats to 400°F.

  5. 5

    Line the tart shell with parchment and fill with pie weights. Blind bake until the edges are set and lightly golden.

  6. 6

    Remove the weights and parchment and bake the shell a few minutes longer until the base looks dry. Set aside to cool slightly and reduce the oven temperature to 350°F.

  7. 7

    In a bowl, beat the softened butter and granulated sugar together until light and fluffy.

  8. 8

    Beat in the almond flour, eggs, flour, vanilla extract, and almond extract until smooth and well combined.

  9. 9

    Spread the frangipane filling evenly into the partially baked tart shell.

  10. 10

    Arrange the plum wedges over the frangipane in a circular pattern, pressing them in slightly, and scatter the sliced almonds over the top.

  11. 11

    Bake until the frangipane is puffed and golden brown and a toothpick inserted into the filling comes out clean, 40 to 45 minutes.

  12. 12

    Cool the tart in the pan on a wire rack for at least 20 minutes.

  13. 13

    Warm the apricot jam until liquid and brush it gently over the top of the warm tart to glaze.

  14. 14

    Dust with powdered sugar before slicing and serving.