Description
This Plum Frangipane Tart combines juicy plums and rich almond cream in a crisp tart shell, offering the perfect balance of sweet, tart, and nutty flavors in every bite.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 2 tablespoons granulated sugar (for crust)
- 1/2 cup granulated sugar (for filling)
- 1/4 teaspoon salt
- 2 to 4 tablespoons cold water
- 3/4 cup almond flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 to 5 medium ripe plums, thinly sliced
- Powdered sugar (optional, for dusting)
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Place your tart pan on a baking sheet for easy transfer.
- Combine Ingredients: In a bowl, whisk together flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water gradually until dough forms.
- Prepare Your Cooking Vessel: Roll out the dough and press into tart pan. Chill for 15 minutes, then prick the bottom. Blind bake for 10 minutes with parchment and pie weights.
- Assemble the Dish: Beat almond flour, sugar, eggs, and vanilla until smooth. Spread into crust. Arrange plum slices on top.
- Cook to Perfection: Bake for 35 to 40 minutes until puffed and golden. Cool on a wire rack.
- Finishing Touches: Dust with powdered sugar or brush with warmed apricot jam for shine.
- Serve and Enjoy: Serve slightly warm or at room temp with whipped cream or ice cream.
Notes
- Use ripe but firm plums for best texture after baking.
- Blind baking prevents a soggy crust.
- Add almond extract for a stronger almond flavor.
- Cool completely before slicing for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 18g
- Sodium: 95mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: plum tart, frangipane tart, almond cream tart, fruit tart, summer dessert