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Frangipane and Plum Tart

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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.

Ingredients

Units Scale
  • 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

  1. In a food processor or mixing bowl, combine the cold flour, salt, and butter cubes until the mixture resembles coarse crumbs.
  2. Gradually add ice-cold water, mixing until the dough just comes together.
  3. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. Cream the softened butter with brown sugar until fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in almond flour, all-purpose flour, orange zest, and juice (if using) until combined.
  7. Preheat oven to 350°F (175°C).
  8. Roll out chilled dough and line a tart pan.
  9. Spread frangipane filling evenly over the crust.
  10. Arrange plum slices on top in a decorative pattern.
  11. Bake for 40-45 minutes, until the filling is set and the crust is golden.
  12. 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

Find it online: https://yumfoodusa.com/frangipane-and-plum-tart/