Homemade Plum Frangipane Tart Recipe: Sweet Fruity Magic

Sweet summer plums nestled in a creamy frangipane tart create a dessert that dances between rustic charm and elegant sophistication.

The golden almond filling provides a luxurious backdrop for juicy, ripe plums bursting with flavor.

Every slice promises a delicate balance of textures and rich, nutty undertones.

Buttery pastry cradles the tender fruit, offering a sublime contrast of crisp and soft elements.

Baked until the edges turn a perfect golden brown, this tart brings European bakery magic right to your kitchen.

Professional pastry chefs and home bakers alike will adore how simple yet impressive this dessert can be.

Serve this stunning tart and watch as everyone falls in love with its irresistible allure.

Plum Frangipane Tart: Ingredient Essentials

• Flour: Creates the foundational structure with subtle tangy undertones, choose unbleached all-purpose for best texture.
• Icing Sugar: Adds delicate sweetness and helps create tender crumb, opt for fine-grain variety.
• Salt: Enhances overall flavor profile, balances sweetness with subtle mineral notes.
• Lemon Zest: Introduces bright citrusy aromatics, select fresh, organic lemons for maximum flavor.
• Butter: Provides rich, creamy layers and flakiness, use high-quality European-style cold butter.
• Egg: Binds ingredients together, creates smooth consistency, select fresh room-temperature eggs.
• Water: Helps unite pastry components, use ice-cold water for optimal texture.

• Butter: Creates smooth, luxurious base, choose unsalted European-style butter.
• Sugar: Provides balanced sweetness, select fine granulated white sugar.
• Lemon Zest: Adds bright, zesty undertones, use fresh, organic lemons.
• Eggs: Bind ingredients, create rich texture, select fresh large eggs.
• Almond Meal: Delivers nutty depth, choose finely ground blanched almonds.
• Flour: Provides subtle structure, use all-purpose variety.
• Salt: Enhances overall flavor complexity.
• Vanilla Extract: Introduces warm, aromatic notes, select pure Madagascar vanilla.
• Almond Extract: Amplifies nutty essence, use sparingly for intense flavor.

• Plums: Provide juicy, sweet-tart layer, select ripe, deeply colored stone fruits.
• Honey: Adds glossy, golden finish, choose raw, unfiltered variety.
• Thyme Leaves: Introduces herbaceous complexity, select fresh, bright green sprigs.

Baking Tools for Your Plum Tart

• Electric Mixer: Essential for creaming butter and mixing frangipane filling smoothly.
• Paddle Attachment: Needed for the electric mixer to blend ingredients properly.
• Tart Tin (9in/23cm): Deep fluted tin for creating the perfect tart shell.
• Rolling Pin: Crucial for rolling out pastry to the right thickness.
• Greaseproof Paper: Used for blind baking the pastry shell.
• Pie Weights or Rice: Helps prevent pastry from puffing up during blind baking.
• Fork: Useful for mixing egg and pricking pastry base.
• Large Mixing Bowl: For preparing pastry and combining ingredients.
• Whisk: Needed for making egg wash.
• Pastry Brush: For applying egg wash and honey glaze.
• Sharp Knife: Used for slicing plums.
• Measuring Spoons and Cups: For accurate ingredient measurements.

Instructions for a Perfect Plum Frangipane Tart

• Pastry Foundation

Create a soft, crumbly base by gently mixing flour with cold butter using fingertips until the mixture looks like rough breadcrumbs.

• Dough Harmony

Introduce an egg and tiny splash of water to transform the crumbly mixture into a cohesive dough. Softly knead without overworking until it comes together.

• Chilling Moment

Shape the dough into a smooth disc, wrap securely, and let it rest in the refrigerator for about an hour to relax and firm up.

• Pastry Preparation

Roll out the chilled dough into a delicate circle, thin as a coin. Carefully transfer to a tart tin, pressing gently into every curve and corner.

• Preliminary Baking

Line the pastry with weights and bake until the base transforms into a golden, crisp shell. A quick egg wash will add beautiful sheen and protection.

• Frangipane Creation

Whip butter and sugar until fluffy and pale. Blend in eggs, almond meal, and subtle flavoring to create a luxurious, silky filling.

• Plum Arrangement

Slice plums into elegant, thin pieces. Arrange them in a mesmerizing spiral across the creamy frangipane, creating a beautiful visual pattern.

• Final Flourish

Bake until the filling sets and turns a rich golden brown. Finish with a gentle honey glaze and sprinkle of fresh thyme for an elegant touch.

Tweaks & Enhancements for Frangipane Tart

• Swap plums with seasonal fruits like peaches, apricots, or pears for a delightful twist.
• Add a splash of almond liqueur or rum to the frangipane mixture for a rich, sophisticated taste profile.
• Freeze the prepared tart shell for 15 minutes before blind baking to prevent shrinkage and maintain crisp edges.
• Prepare the pastry and frangipane filling a day in advance, storing them separately in the refrigerator to save time on baking day.
• Dust the finished tart with powdered sugar, scatter toasted almond slivers, or drizzle with extra honey for an elegant presentation.

Serving the Tart: Tips & Style

• Elegant Dessert Presentation: Serve this tart on a beautiful white ceramic plate to highlight the gorgeous spiral of plum slices and golden frangipane filling.
• Complementary Beverage Pairing: Accompany the tart with a chilled glass of sweet Riesling or a light Earl Grey tea to enhance the delicate almond and plum flavors.
• Garnish and Texture Boost: Dust the tart with a light sprinkle of powdered sugar just before serving, or add a small scoop of vanilla bean ice cream on the side for a creamy contrast to the buttery pastry.
• Seasonal Serving Style: Enjoy this tart at room temperature during late summer or early autumn when plums are at their peak ripeness, making it a perfect dessert for casual gatherings or afternoon tea.

How to Cool and Store Plum Frangipane Tart

• Fridge-Fresh Strategy: Store the completed tart in an airtight container in the refrigerator for up to 3 days. The cool environment helps maintain the delicate texture of the pastry and frangipane filling.
• Make-Ahead Magic: Prepare the sweet shortcrust pastry dough up to 2 days in advance and keep wrapped tightly in the refrigerator. This technique saves time and allows flavors to develop more deeply.
• Slice and Serve Tip: Cut the tart into individual portions before refrigerating to make quick serving easier. Use a sharp knife cleaned with hot water for clean, beautiful slices.
• Freezing Friend: Wrap the fully cooled tart tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator and bring to room temperature before serving for the best taste and texture.

Quick Recipe Overview

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

Calories: 300 kcal

Servings: 9

Elegant Plum Frangipane Tart

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4.9 from 31 reviews

• Total Time: 1 hr 30 mins
• Yield: 9 1x

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Description

Succulent plum frangipane tart showcases the delicate balance of sweet French pastry and ripe stone fruit. Almond cream nestles beneath juicy plums, creating a harmonious dessert you’ll savor slice by delightful slice.

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Ingredients

Scale 1x2x3x

• 6–8 fresh plums
• 115 g (4 oz) unsalted butter, room temperature
• 100 g (3.5 oz) granulated sugar
• 100 g (3.5 oz) almond meal (ground almonds)
• 2 large eggs
• 115 g (4 oz) unsalted butter, cut into small cubes
• 220 g (7.75 oz) plain flour (all-purpose), sifted
• 65 g (2.3 oz) plain flour (all-purpose)
• 40 g (1.4 oz) powdered icing sugar (confectioners’ sugar), sifted
• 1 lemon, zest
• 1 lemon, zest
• 1 large egg, beaten
• 1 small-medium egg
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp milk
• ½ tsp fine salt
• ½ tsp fine salt
• 15–30 mL (0.5–1 fl oz) ice-cold water
• fresh thyme leaves

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Instructions

1. Pastry Preparation: Sift flour, icing sugar, and salt into a bowl. Add lemon zest and cold, cubed butter. Rub with fingertips until mixture resembles coarse breadcrumbs.
2. Dough Formation: Create a well in the flour mixture, pour egg, and incorporate using a fork. Add ice-cold water sparingly to bind the dough. Shape into a smooth disk without overworking, wrap in cling film, and refrigerate for an hour.
3. Pastry Shaping: Allow pastry to rest at room temperature for 10 minutes. Roll out thinly and transfer to a fluted tart tin. Press into edges and corners, trimming excess. Refrigerate for another hour to prevent shrinkage.
4. Blind Baking: Preheat oven to 180°C. Dock pastry base, line with parchment, and fill with pie weights. Blind bake for 15 minutes. Remove weights, brush base with egg wash, and bake for 7-10 minutes until golden. Cool completely.
5. Frangipane Filling: Cream butter, sugar, and lemon zest in a mixer until pale and fluffy. Gradually add eggs, beating thoroughly. Fold in almond meal, flour, salt, vanilla, and almond extract until smooth. Spread evenly into the tart shell.
6. Plum Arrangement: Halve plums, remove stones, and slice thinly. Arrange slices in a spiral pattern over the frangipane, starting from the outer edge.
7. Baking and Finishing: Bake for 45 minutes until filling sets and turns golden brown. Warm honey briefly and brush over the plum surface. Optionally, garnish with fresh thyme leaves.

Notes

• Chill Pastry Properly: Refrigerate dough for at least an hour to relax gluten and prevent shrinkage, ensuring a tender, flaky crust.
• Master Blind Baking: Dock pastry base and use pie weights to prevent puffing, creating a crisp foundation for the delicate frangipane filling.
• Slice Plums Strategically: Cut plums thinly and arrange in a spiral pattern for an elegant presentation and even baking.
• Control Moisture Carefully: Use fresh, ripe plums and pat them dry to prevent excess liquid from making the tart soggy.

• Prep Time: 30 mins
• Cook Time: 1 hr
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 300
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 80 mg