This frangipane and plum tart combines a tender, buttery crust with a rich almond filling that complements the natural sweetness and slight tartness of ripe plums. The bright hint of orange zest adds a fresh dimension to the nutty frangipane, creating a sophisticated dessert that is both visually stunning and delicious. Ideal for seasonal gatherings or any time you want a refined fruit tart with a nutty twist.
Ingredients
170 g cold all-purpose flour
3 g salt
115 g cold unsalted butter, cut into cubes
60 g ice-cold water
270 g plums, pitted and sliced
60 g brown sugar
100 g softened unsalted butter
2 eggs (grade C1)
75 g all-purpose flour
150 g almond flour or finely ground almonds
Zest of 1 orange
Remaining orange juice (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Make the Tart Crust
In a food processor or mixing bowl, combine the cold flour, salt, and butter cubes until the mixture resembles coarse crumbs. Gradually add ice-cold water, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Prepare the Frangipane Filling
In a bowl, cream the softened butter with brown sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in almond flour, all-purpose flour, orange zest, and orange juice (if using) until combined.
Assemble the Tart
Preheat oven to 350°F (175°C). Roll out chilled dough and line a tart pan. Spread frangipane filling evenly over the crust. Arrange plum slices on top in a decorative pattern.
Bake
Bake for 40-45 minutes, until the filling is set and the crust is golden. Allow to cool before serving.
Servings and timing
Makes 8 slices
Prep time: 30 minutes plus chilling
Cooking time: 45 minutes
Total time: 1 hour 15 minutes
Calories: Approximately 340 kcal per slice
Variations
- Substitute plums with peaches, apricots, or nectarines for a different fruit topping.
- Add a sprinkle of cinnamon or nutmeg to the frangipane filling for extra warmth.
- Use a mix of ground almonds and hazelnuts to vary the nutty flavor.
- Brush the baked tart with warmed apricot jam for a glossy finish.
- For a gluten-free crust, use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
Store leftover tart covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices gently in a low oven (300°F/150°C) for 5-7 minutes before serving to restore crispness.
FAQs
Can I prepare the tart crust ahead of time?
Yes, the dough can be made and chilled up to 2 days in advance.
What if I don’t have almond flour?
You can grind blanched almonds finely at home or use a finely ground almond meal.
Can I use frozen plums?
Yes, but thaw and drain excess moisture before using to avoid soggy crust.
Is it necessary to use orange juice in the filling?
It is optional but adds a nice brightness that enhances the almond flavor.
How do I prevent the crust from getting soggy?
Blind bake the crust for 10 minutes before adding the filling, or ensure fruit slices are well-drained.
Can I use salted butter for the crust?
Unsalted butter is recommended for better control over salt levels.
How long does the tart keep fresh?
Best consumed within 2 days at room temperature, up to 4 days refrigerated.
Can I freeze the tart?
Freezing is not ideal as the texture of the fruit and crust may change.
Can I make mini tarts instead of one large tart?
Yes, divide dough and filling into smaller tart pans or muffin tins.
What can I use instead of brown sugar?
Light muscovado or coconut sugar can be substituted for a similar depth of flavor.
Conclusion
Frangipane and Plum Tart offers a beautifully balanced dessert with a crisp, buttery crust, a sweet almond filling, and luscious caramelized plums. Its subtle citrus notes elevate the flavors, making it a refined treat for any season or celebration. Easy to prepare yet impressive in presentation, this tart is sure to delight guests and family alike.
Frangipane and Plum Tart
A delicate tart featuring a buttery, flaky crust filled with sweet almond frangipane and topped with juicy, caramelized plums for a perfect balance of nutty and fruity flavors.
- Prep Time: 30 minutes plus chilling
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 170 g cold all-purpose flour
- 3 g salt
- 115 g cold unsalted butter, cut into cubes
- 60 g ice-cold water
- 270 g plums, pitted and sliced
- 60 g brown sugar
- 100 g softened unsalted butter
- 2 eggs (grade C1)
- 75 g all-purpose flour
- 150 g almond flour or finely ground almonds
- Zest of 1 orange
- Remaining orange juice (optional)
Instructions
- In a food processor or mixing bowl, combine the cold flour, salt, and butter cubes until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, mixing until the dough just comes together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
- Cream the softened butter with brown sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in almond flour, all-purpose flour, orange zest, and juice (if using) until combined.
- Preheat oven to 350°F (175°C).
- Roll out chilled dough and line a tart pan.
- Spread frangipane filling evenly over the crust.
- Arrange plum slices on top in a decorative pattern.
- Bake for 40-45 minutes, until the filling is set and the crust is golden.
- Allow to cool before serving.
Notes
- Use ice-cold ingredients for a flaky crust.
- Chill dough thoroughly to prevent shrinking during baking.
- Arrange plum slices decoratively for an attractive presentation.
- Optional orange juice adds extra citrus flavor to the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: Approx. 20 g
- Sodium: Approx. 150 mg
- Fat: Approx. 22 g
- Saturated Fat: Approx. 12 g
- Unsaturated Fat: Approx. 8 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 30 g
- Fiber: Approx. 3 g
- Protein: Approx. 5 g
- Cholesterol: Approx. 80 mg