Looking for a simple yet stunning dessert to wow your family and friends?
Originally Published 08/23/2020
This Frangipane Plum Tart is sure to impress! It looks extremely fancy and complex, but its pretty simple to put together! There is something so perfect about the sweetness of the almond flavor paired with the acidity of the plums. I can’t get over how delicate and soft the frangipane is! It’s also chock full of butter, so you know it’s extra good for you! 😂 I hope you enjoy this quick and tasty bake!
The crust for this Frangipane Plum Tart is so rich!
With a whole stick of butter and two egg yolks, how could it not be!?
Two things will make your life easier while working with this crust. Firstly, chilling the dough makes a world of difference when you roll it out! Just let it sit in the fridge for a second while you draw a guide on your parchment paper.
Secondly, this is the first time I’ve used parchment paper to roll out my crust…mind blown! It makes it so much easier! It isn’t stuck to the counter; the guide keeps me from over-rolling it; it’s easier to transfer to the tart tin!! Amazing!
Once you get the crust rolled out,
peel one side of the parchment off and place the crust in the tin. Keep the top piece of parchment on while you shape the dough to the tin and then put it back in the fridge with the paper still on. I tried to remove it before chilling it…bad idea! When the crust is warm, it’s too sticky, and it wants to come off with paper. After it’s chilled, it will peel off nicely. You can trim the excess crust, and fix any cracks by smooshing it back together!
The frangipane is essentially the same ingredients as the crust, just with more butter!
This makes enough to perfectly fill an 11″ tart pan. If you have a smaller tart pan than this, I wouldn’t put all of the filling in. I was even a little worried about this amount of filling baking over in the oven. You can always place a cookie sheet on the second rack of the oven to catch any mishaps!
After you get the filling in the pan, chill that as well while you cut the plums up. This all works best if the butter is cold when it hits the hot oven!
You can arrange the plums in any pattern you like, just make sure they overlap some and have some room for the filling to bake up around them!
Bake and Serve this gorgeous Frangipane and Plum Tart
This masterpiece needs 45-60 minutes at 350°. When it’s done, get ready to marvel at how gorgeous it is! How can something so simple taste so good?!
It’s a rustic beauty sure to impress anyone who sits at your table!
I love a dessert that’s simple to make, beautiful to look at, and even better to eat!
Frangipane Plum Tart
Equipment
- 11″ Tart Pan
- Kitchenaid Mixer
- Measuring Cups and Spoons
- Spatula
- Parchment Paper
- Knife
- Rolling Pin
Ingredients
Tart Crust
- 1 Cup All-Purpose Flour
- 1/4 Cup Almond Flour
- 1 Stick Butter softned
- 1/4 Cup Sugar
- 2 Egg yolks
- 1 1/2 tbsp Ice water
Frangipane
- 1 Cup Almond Flour
- 1/2 Cup All-Purpose Flour
- 1 1/3 Cup Powdered Sugar
- 1 1/2 Sticks Butter softened
- 1/2 tsp Almond Extract
- 2 Eggs
- 5 Plums cut into slices
Instructions
Crust
- In your mixer fitted with the paddle attachment, whip together softened butter and sugar.
- Mix in egg yolks
- Add in all-purpose flour and almond flour, and ice water mixing just until the dough comes together. Place your dough in the fridge.
- While your dough is briefly chilling, tear off two pieces of parchment paper. Using your tart tin as a stencil, draw a circle on one of the pieces of parchment. Bring your dough back out of the fridge and place it in the center of the unmarked parchment piece, laying the stencil over the top. Roll out your dough to fit the circle.
- Once you’ve got your crust rolled out, gently peel off one side of the parchment and lay that side of the crust into the tin. Leave the top piece of parchment on and gently press the crust to the fluted sides of the tin. With the parchment still on, place the tin in the fridge to chill.
Frangipane
- Using your paddle attachment, whip together the softened butter and powdered sugar.
- Add in the eggs and almond extract
- Mix in the almond flour and all-purpose flour until everything is combined and smooth.
Assemble
- Preheat oven to 350 degrees
- Get your tart crust back out of the fridge, the parchment paper can now be gently removed. Trim off any excess crust from the edges.
- Pour frangipane filling into crust and smooth out evenly in the bottom of the tart pan. Place the tart back in the fridge.
- While your tart is once again chilling, wash and cut the plums into 1/4″ slices.
- Once the plums are ready, pull the tart back out of the fridge and arrange your fresh plums inside the pan.
- Place in the oven and back 45-60 mins, or until crust is a nice golden brown!
- Allow to cool in the tart pan at least 10 minutes before attempting to remove. Finish cooling another 10 minutes or so and then enjoy!
Affiliate Information
As a part of the Amazon Affiliate program, I have the opportunity to share products and items that I genuinely find useful or interesting. When you come across links to these products on my blog, they're not just recommendations based on my personal experience or research; they also serve a dual purpose. If you decide to click on these links and make a purchase, I earn a small commission from Amazon at no additional cost to you.
This setup helps me to keep generating content that you find helpful and engaging, without bombarding you with irrelevant ads or sponsors. It's a win-win situation: you discover products that could add value to your life, and I get a little support to continue doing what I love. Rest assured, the integrity of my recommendations remains my top priority. I only share links to items that I believe in, and that I think could make a difference for you.
Thank you for your support and understanding. Your trust means the world to me, and I'm committed to maintaining transparency about how I fund my blog. If you have any questions about the Amazon Affiliate program or how it works, feel free to reach out.
©️ 2024 Now From Scratch | Template by Maya Palmer Designs | ©️ Photos by Austin Claire Photography| Privacy Policy | Terms