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Easy Plum Frangipane Tart Recipe

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4.2 from 122 reviews

This Easy Plum Frangipane Tart is a delightful dessert featuring a buttery shortcrust pastry base filled with a rich almond frangipane and topped with sweet, juicy plum wedges. Perfectly baked to achieve a golden crust and a moist, nutty filling, this tart makes an elegant treat for any occasion.

  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings

Ingredients

Pastry

  • 320 g ready-rolled shortcrust pastry

Frangipane Filling

  • 100 g butter (softened)
  • 120 g caster sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 160 g ground almonds (almond flour)
  • 60 g plain flour (all-purpose flour)

Topping

  • 450 g plums (about 7-8 plums, destoned and each cut into 8 wedges)

Instructions

  1. Bring pastry to room temperature: Take the shortcrust pastry out of the fridge 30 minutes before rolling to allow it to reach room temperature, making it easier to handle.
  2. Preheat oven and prepare tin: Preheat the oven to 180° C (350° F). Grease a tart tin with a little butter to prevent sticking.
  3. Roll out pastry: Unroll the pastry and gently roll it out slightly wider so it will line your tart tin fully.
  4. Line tart tin: Carefully line the greased tart tin with the pastry, pressing it firmly into the corners and fluted edges. Trim any excess pastry to be flush with the rim. Chill the lined tart shell in the fridge for 30 minutes to firm it up.
  5. Make frangipane filling: Using a handheld electric mixer, beat the softened butter and caster sugar until the mixture is light and fluffy. Add the eggs one at a time, along with the vanilla bean paste, beating until fully combined.
  6. Fold in dry ingredients: Gently fold in the plain flour and ground almonds using a rubber spatula, ensuring an even mixture without overmixing.
  7. Fill tart shell: Spoon the frangipane filling evenly into the chilled tart shell, smoothing the surface.
  8. Arrange plums: Neatly arrange the plum wedges on top of the frangipane in concentric circles, slightly overlapping for a beautiful pattern.
  9. Bake tart: Place the tart in the preheated oven and bake for 50 minutes, until the frangipane is set and the pastry is golden brown.

Notes

  • Make sure the butter and eggs for the filling are at room temperature for best mixing results.
  • Chilling the pastry before baking helps prevent shrinking and keeps the shape intact.
  • You can substitute plums with other stone fruits like apricots or peaches depending on seasonality.
  • Allow the tart to cool slightly before serving to let the filling set properly.
  • Serving with a dollop of whipped cream or vanilla ice cream pairs wonderfully with the tart.
  • Author: Madelynn
  • Prep Time: 20 minutes (plus 30 minutes chilling)
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://allyumcooks.com/easy-plum-frangipane-tart-recipe/