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Plum and frangipane tart

Oh my goodness, this tart is full of good flavors, you just may want to eat the whole thing in one sitting.

Frangipane sounds fancy but is so easy to make that you’ll wonder why you’ve not made it before.  Traditionally it’s made with almonds, but you can also make with pistachios, pecans or a mixture of different nuts.

I often find pasty difficult to make, and opt for store bought.  Here you have both options, make your own or take a short cut.  The fruit can be whatever is in season.  For this recipe we use plums but try apples or pears in the fall, or any stone fruit in late summer.

Serve warm or room temperature with a big scoop of vanilla ice cream, creme fraîche or yogurt.

Plum and frangipane tart

Oh my goodness, this tart is full of good flavors, you just may want to eat the whole thing in one sitting.

Frangipane sounds fancy but is so easy to make that you’ll wonder why you’ve not made it before.  Traditionally it’s made with almonds, but you can also make with pistachios, pecans or a mixture of different nuts.

I often find pasty difficult to make, and opt for store bought.  Here you have both options, make your own or take a short cut.  The fruit can be whatever is in season.  For this recipe we use plums but try apples or pears in the fall, or any stone fruit in late summer.

Serve warm or room temperature with a big scoop of vanilla ice cream, creme fraîche or yogurt.

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Ingredients

Recipe serves: 6-8
tart
1 package (about 14 ounces) store-bought sweet pastry, thawed if frozen (see below for homemade)
2 large eggs
1 cup (112 grams) nut flour, such as almond, pecan or hazelnut flour
4 tablespoons (57 grams) very soft unsalted butter
½ (packed) cup (145 grams) granulated or caster (baking)sugar
½ teaspoon kosher salt
4 to 5 small plums (about 1 pound/400 to 500 grams), or a mix of stone fruits, pitted and thinly sliced, or other seasonal
1 tablespoon brown or white sugar
optional: ice cream, creme fraîche, yogurt
for homemade pastry
1 cup all-purpose flour (145 grams)
½ teaspoon kosher salt
1 stick cold unsalted butter 8 teaspoons), cut in 1/8-inch pieces
3 tablespoons ice water
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Plum and frangipane tart
Posted by
  • time
    1 hour
  • serves
    6
  • skill level
    Easy

Ingredients

  • tart
  • 1 package (about 14 ounces) store-bought sweet pastry, thawed if frozen (see below for homemade)
  • 2 large eggs
  • 1 cup (112 grams) nut flour, such as almond, pecan or hazelnut flour
  • 4 tablespoons (57 grams) very soft unsalted butter
  • ½ (packed) cup (145 grams) granulated or caster (baking)sugar
  • ½ teaspoon kosher salt
  • 4 to 5 small plums (about 1 pound/400 to 500 grams), or a mix of stone fruits, pitted and thinly sliced, or other seasonal
  • 1 tablespoon brown or white sugar
  • optional: ice cream, creme fraîche, yogurt

  • for homemade pastry

  • 1 cup all-purpose flour (145 grams)
  • ½ teaspoon kosher salt
  • 1 stick cold unsalted butter 8 teaspoons), cut in 1/8-inch pieces
  • 3 tablespoons ice water

Directions

1
Done

for pastry

Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
2
Done

Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
3
Done

To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
4
Done

for tart

Preheat oven to 325 degrees.

5
Done

Roll out pastry into about 12 inches round, and place on a piece of parchment paper set in a rimmed baking sheet.

6
Done

Bake the pastry about 15 minutes. (Keep in mind that you will be baking it again, so it doesn’t have to be completely baked through yet.) Remove from the oven, and change oven temperature to 350F.

7
Done

While the pastry bakes, prepare the frangipane, in a large bowl, whisk together the eggs. Add the almonds, sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined.

8
Done

When pastry is cool, spread the frangipane over the pastry leaving a 1/2 inch border. Arrange the fruit over the top of the frangipane. Sprinkle with sugar over the fruit.
9
Done

Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
10
Done

Transfer to a rack to cool slightly. Serve warm or at room temperature with ice cream, creme fraîche or yogurt.

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