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Plum and Frangipane Tart

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This Plum and Frangipane Tart has a buttery short crust pastry, that’s filled with an almond frangipane and fresh plums. And a scattering of flaked almonds for good measure.

Plum and Frangipane TartThe sharpness of the plums complement nicely with the sweet pastry and frangipane filling. Alternative seasonal fruits can be used, such as blackberries in autumn and rhubarb in early summer.

Serve warm with a good dollop of mascarpone or whipped cream, mixed with a few drops of almond flavouring.

When making the pastry, keep the butter as cold as you can. Placing the pastry in the fridge gives it a chance to rest before baking.

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Plum and Frangipane Tart

Plum and Frangipane Tart

The sharpness of the plums complement nicely with the sweet pastry and frangipane filling. Alternative seasonal fruits can be used, such as blackberries in autumn and rhubarb in early summer. Serve warm with a good dollop of mascarpone or whipped cream, mixed with a few drops of almond flavouring.
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Course: Dessert
Cuisine: British
Keyword: frangipane, plum, tart
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 6 - 7 slices
Calories: 635kcal
Author: Lynn Hill

Ingredients

For the pastry

  • 200 g plain flour
  • 100 g unsalted butter chilled and cubed
  • 30 g caster sugar
  • 1 medium egg
  • 2 tbs cold water

For the frangipane filling

  • 100 g unsalted butter softened
  • 100 g caster sugar
  • 2 medium eggs lightly beaten
  • 20 drops of high strength natural almond flavouring
  • 2 tbs plain flour
  • 100 g ground almonds
  • 5 - 6 medium sized plums
  • handful of flaked almonds

Instructions

  • Preheat the oven to 170°C.
  • Grease and flour a rectangular loose bottomed tart tin 36 x 12 x 3cm H.
  • Shake off any excess flour.

Make the pastry

  • Place the flour, butter and sugar into a food processor and pulse until you have fine breadcrumbs.
  • Add the egg and one tablespoon of water. Pulse again until the pastry dough comes together.
  • If the dough hasn’t come together, gradually add the remaining water until it does. You may not need it all.
  • Roll the pastry out thinly onto a lightly floured surface. Line your tin, allowing a little pastry to hang over the sides to accommodate any shrinkage while it rests.
  • Place in the fridge to rest for about 30 minutes, this is essential in warm weather.

Make the frangipane

  • Beat the butter and sugar together until light and smooth.
  • Add the drops of almond flavouring to the eggs, giving it a little mix. This will ensure the almond flavouring is dispersed throughout the frangipane filling. Add this to the butter and sugar mix along with the flour. Mix until well combined.
  • Add the ground almonds and mix until well combined.
  • Take the pastry out of the fridge and cut off any excess pastry by passing the rolling pin over the edges of the tin.
  • Spread the frangipane evenly over the pastry base.
  • Decorate with the quartered plums, pressing them down slightly as you go. Top with flaked almonds.
  • Bake in the centre of the oven for 35 – 40 minutes or until the surface of the frangipane becomes nice and golden.
  • Leave to cool in the tin a little before serving.

Nutrition

Calories: 635kcal | Carbohydrates: 67g | Protein: 11g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 154mg | Sodium: 36mg | Potassium: 256mg | Fiber: 4g | Sugar: 34g | Vitamin A: 1370IU | Vitamin C: 11.5mg | Calcium: 68mg | Iron: 2.9mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

 

 

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