Plum Frangipane Tart

There’s something deeply satisfying about a tart that balances both beauty and flavor, and this Plum Frangipane Tart does exactly that. With its glistening plums nestled into a golden almond filling and tucked into a buttery crust, this dessert is as much a feast for the eyes as it is for the taste buds. From the first flaky bite to the sweet almond finish, it’s a dish that brings warmth and elegance to any table.

Behind the Recipe

I first made this Plum Frangipane Tart on a late summer afternoon, when stone fruits were overflowing at the market. The plums were just ripe enough, bursting with flavor, and I knew they needed a stage worthy of their richness. Pairing them with almond frangipane felt like a natural choice. The combination is timeless, cozy, and just a little fancy without being fussy. It became an instant hit, and since then, it’s been my go-to for gatherings, brunches, and those moments when I just want to bake something beautiful.

Recipe Origin or Trivia

The term “frangipane” dates back to 16th century Italy, where nobleman Marquis Muzio Frangipani inspired the scent and flavor now synonymous with almond pastries. The French later embraced this almond cream as a core filling for tarts and galettes. Pairing frangipane with seasonal fruits like plums is a classic move in French patisserie, bringing a touch of Old World charm to a simple tart. This dessert reflects a centuries-old tradition that celebrates fruit at its peak, balanced by rich, nutty undertones.

Why You’ll Love Plum Frangipane Tart

It’s not just pretty, it’s packed with flavor and texture you’ll crave again and again.

Versatile: Works with a variety of stone fruits like apricots, cherries, or nectarines.

Budget-Friendly: Uses simple pantry staples like flour, butter, and sugar, with just a few fresh ingredients.

Quick and Easy: The crust and filling come together fast, especially with store-bought dough if you’re in a rush.

Customizable: You can add a hint of cinnamon, orange zest, or even a splash of vanilla for your own twist.

Crowd-Pleasing: Its rustic charm and bold flavors make it a centerpiece everyone talks about.

Make-Ahead Friendly: Bake it the day before and let the flavors meld beautifully overnight.

Great for Leftovers: Still delicious the next day with a cup of coffee or tea.

Chef’s Pro Tips for Perfect Results

Want that perfect tart every time? Here’s what I’ve learned from years of baking:

• Blind bake your crust to avoid sogginess under the frangipane layer.
• Slice plums evenly so they cook at the same rate and look gorgeous on top.
• Don’t overmix the frangipane — gentle folding keeps it fluffy and light.
• Let it cool completely before slicing for clean edges and set layers.
• Dust with powdered sugar just before serving for an elegant finish.

Kitchen Tools You’ll Need

A few reliable tools will make this tart a breeze to bake.

Tart Pan: Preferably with a removable bottom for easy release and beautiful edges.

Mixing Bowls: For combining crust and frangipane ingredients.

Electric Mixer: Helps create a light, airy almond filling.

Rolling Pin: Essential for evenly rolling out tart dough.

Pastry Brush: For glazing or brushing the crust with egg wash if desired.

Cooling Rack: Keeps the crust from steaming underneath after baking.

Ingredients in Plum Frangipane Tart

The charm of this tart lies in how simple ingredients come together in perfect harmony.

1. All-Purpose Flour: 1 1/4 cups – forms the base of the buttery tart crust.
2. Unsalted Butter: 1/2 cup (cold, cubed) – adds richness and flakiness to the crust.
3. Granulated Sugar: 2 tablespoons for crust, 1/2 cup for filling – sweetens both layers.
4. Salt: 1/4 teaspoon – enhances flavor balance in the crust.
5. Cold Water: 2 to 4 tablespoons – binds the crust dough without overhydrating.
6. Almond Flour: 3/4 cup – the star of the frangipane filling, nutty and tender.
7. Eggs: 2 large – help emulsify and set the almond filling.
8. Vanilla Extract: 1 teaspoon – adds warmth and depth to the filling.
9. Ripe Plums: 4 to 5 medium, thinly sliced – juicy, slightly tart contrast to the sweet almond cream.
10. Powdered Sugar: optional – for dusting just before serving.

Ingredient Substitutions

Need to make a few swaps? No worries.

All-Purpose Flour: Try whole wheat pastry flour for a nuttier crust.
Butter: Use plant-based butter for a dairy-free version.
Almond Flour: Swap in hazelnut flour for a deeper, toastier taste.
Plums: Use nectarines, peaches, or fresh figs.
Sugar: Coconut sugar adds a hint of caramel.

Ingredient Spotlight

Almond Flour: Finely ground almonds bring a tender texture and sweet, nutty flavor to the frangipane, making it rich without being heavy.

Ripe Plums: Their natural tartness cuts through the sweetness of the filling, creating the perfect fruit-to-cream ratio in every bite.

Instructions for Making Plum Frangipane Tart

Now let’s dive into the step-by-step so you can recreate this beauty in your own kitchen.

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Place your tart pan on a baking sheet for easy transfer.
2. Combine Ingredients:
   In a bowl, whisk together flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water, a tablespoon at a time, mixing gently until the dough just comes together.
3. Prepare Your Cooking Vessel:
   Roll out the dough and press it into your tart pan. Chill for 15 minutes, then prick the bottom with a fork. Blind bake for 10 minutes with parchment and pie weights.
4. Assemble the Dish:
   While the crust cools slightly, beat together almond flour, sugar, eggs, and vanilla until smooth. Spread the frangipane evenly in the crust. Arrange plum slices in a circular pattern on top.
5. Cook to Perfection:
   Bake for 35 to 40 minutes, until the frangipane is puffed and golden and the plums are tender. Let cool on a wire rack.
6. Finishing Touches:
   Dust with powdered sugar if desired, or brush plums lightly with warmed apricot jam for a shiny glaze.
7. Serve and Enjoy:
   Slice and serve slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Texture & Flavor Secrets

Each bite is a journey of contrast — the crisp, flaky crust, the smooth almond filling, and the tender, juicy plums. The sweetness of the frangipane mingles with the tartness of the fruit, creating a perfectly balanced profile that feels both indulgent and light.

Cooking Tips & Tricks

Little tricks that make a big difference:

• Use ripe but firm plums for best texture after baking.
• Chill the dough before rolling to avoid shrinkage.
• Brush the crust edges with egg wash for a golden finish.
• Almond extract can be added for a more intense nutty flavor.

What to Avoid

Here’s what can go wrong — and how to fix it:

• Overbaking the tart will dry out the frangipane.
• Using overly juicy plums may cause a soggy filling.
• Skipping blind bake can result in a raw crust base.
• Spreading frangipane too thick makes it hard to cook through evenly.

Nutrition Facts

Servings: 8
Calories per serving: 325

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

You can prepare the tart dough and even the frangipane filling a day in advance. Store the baked tart at room temperature for up to two days or refrigerate for up to four. To freeze, wrap tightly in plastic and foil, then reheat in the oven at 300°F until warmed through.

How to Serve Plum Frangipane Tart

Serve slices with lightly whipped cream, crème fraîche, or a drizzle of honey. It pairs beautifully with herbal teas or a cold glass of almond milk. Add some toasted almond slivers for extra texture.

Creative Leftover Transformations

Here’s how to give leftovers a second life:

• Warm up a slice and top with yogurt for a breakfast treat.
• Crumble into a parfait glass with whipped cream and berries.
• Cut into cubes and use in a fruit trifle with layers of cream.

Additional Tips

For extra fragrance, add a little orange zest to the frangipane. If you want the crust even flakier, try a touch of vinegar in the dough. Always allow the tart to rest before serving for clean cuts and developed flavor.

Make It a Showstopper

Finish with a light apricot glaze for a bakery-style shine. Arrange the plum slices in a spiral or rose pattern for maximum visual impact. Serve on a white cake stand or vintage plate for a rustic-chic vibe.

Variations to Try

• Peach Frangipane Tart: Swap in ripe peach slices for a Southern twist.
• Mini Tartlets: Make individual versions using mini tart pans for parties.
• Chocolate Almond Tart: Add a layer of melted chocolate beneath the frangipane.
• Gluten-Free Crust: Use a nut-based or rice flour crust.
• Spiced Plum Tart: Add cinnamon or cardamom to the filling for warmth.

FAQ’s

Q1: Can I use store-bought pie crust?

Yes, it’s a great shortcut if you’re short on time. Just blind bake it before adding the filling.

Q2: What kind of plums work best?

Any variety works, but red or black plums offer the prettiest color and balance of tart and sweet.

Q3: Can I make this tart vegan?

Yes, use plant-based butter and a flax egg substitute. The texture may be slightly different but still tasty.

Q4: Do I need to peel the plums?

No, the skins add color and soften beautifully when baked.

Q5: Can I use frozen plums?

Fresh is best, but if using frozen, thaw and drain them well to avoid excess moisture.

Q6: How do I store leftovers?

Wrap tightly and store in the fridge for up to four days. Warm before serving.

Q7: Can I freeze the whole tart?

Yes, wrap it well and freeze for up to a month. Reheat in the oven for best texture.

Q8: Can I use almond extract?

Absolutely. Just a half teaspoon adds a punch of almond flavor.

Q9: What’s the best way to serve it?

Room temperature or slightly warm with cream or ice cream.

Q10: Why did my crust shrink?

It likely wasn’t chilled enough or wasn’t pricked before blind baking.

Conclusion

This Plum Frangipane Tart is more than a dessert, it’s a celebration of the season and simple ingredients coming together in the most elegant way. With its crisp crust, soft almond center, and juicy plum topping, it’s a treat worth savoring. Trust me, you’re going to love this.

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