Plum Frangipane Tart

Plum Frangipane Tart - sliced juicy plums and an easy almond frangipane baked to perfection in a buttery pastry case. Absolutely delicious served cold or warm with a dollop of clotted cream

5 from 4 votes

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Course: Afternoon Tea, Dessert

Cuisine: French

Prep Time: 20

Cook Time: 1 5

Total Time: 1 25

Servings:

Calories: 370kcal

Author: Sarah James

Equipment

Stand Mixer I used a KitchenAid. Use a large bowl and wooden spoon if mixing by hand.
set of baking beans / pie weights or rice, dried peas, lentils, beans
Sheet of baking parchment
25 cm / 10 inch fluted, loose bottomed tart tin

Ingredients

Pâte Sucrée | Sweet Shortcrust pastry

125 g softened salted butter cut into small cubes or use unsalted butter plus ½ tsp salt
50 g icing sugar / confectioner’s sugar 4 tablespoons
1 large egg
50 g ground almonds / almond meal
200 g plain flour / all purpose flour

Frangipane:

110 g softened butter
110 g caster / extra fine sugar
110 g ground almonds / almond meal
35 g plain flour / all purpose flour
½ teaspoon baking powder
½ teaspoon almond extract
2 beaten eggs

Plum Topping:

400 g large plums about 8 to 10

Glaze

4 tbsp sieved apricot jam Optional

Metric - US Customary

Instructions

Make your pastry:

Use a paddle attachment at medium speed in a stand mixer to cream the softened butter and icing sugar. Mix until smooth and creamy – generally this will take about 2 minutes.
Add egg and half of the flour. Use a slow machine speed to mix until the flour is incorporated.
Remove the bowl from the machine before adding the ground almonds and the remaining flour.
Bring the pastry together by hand but avoid overworking it.
Wrap your pastry with cling film / plastic wrap before refrigerating it for at least 30 minutes. You can leave it to chill for up to a couple of hours.
Grease a 25cm (10 inch) loose bottomed flan tin.
Roll out your pastry between two sheets of baking parchment to prevent it sticking to work surface and rolling pin.
Make sure the pastry circle is the right size for your flan tin. The circle needs to be slightly larger than the diameter of your flan tin plus twice the tin depth. The ideal pastry thickness should be that of a £1 coin (3 mm / ⅛ inch.)
Carefully line your flan tin with pastry, gently pressing the pastry to follow the tin’s shape. Try not to stretch the pastry, and patch any cracks that might appear.
Use a sharp knife to trim off excess pastry.
Prick the bottom of the pastry case with a fork and then refrigerate for at least 15 minutes.
Line your pastry case with baking parchment and fill with ceramic beans, rice or dried beans.

Bake your pastry case:

Preheat oven to 200℃ / 180℃ fan / 400℉ / Gas Mark 6 and bake for 15 minutes.
Remove from the oven and carefully remove baking parchment and beans.
Pop pastry case back in the oven for 5 minutes
Leave to cool.

Plum Topping:

Whilst your pastry case cools, slice the plums into 6 or 8 slices, removing the stones as you go.

How to make frangipane:

Place all the frangipane ingredients into the bowl of your stand mixer and beat together for a couple of minutes.
Evenly spread the frangipane into your pastry case.

Assemble your tart

Arrange sliced plums on top of the frangipane. Start at the outer edge of the pastry case and place the plum slices in concentric circles.

Bake your Tart:

Bake in the oven for 45 minutes at 200℃ / 180℃ fan /400℉ / Gas Mark 6 until the frangipane is golden brown and cooked through.
Remove from the oven and brush with warmed apricot jam if glazing.
Leave to cool before removing from the tin. Dust with icing sugar to serve.

Notes

For US cup measures, use the toggle at the top of the ingredients list.
Feel free to use a ready made tart case instead of making a pastry case.
Serve warm or cool with a lovely dollop of creme fraiche and enjoy.
Plum Frangipane Tart is best stored in an airtight container in the refrigerator for up to 4 days.
Can be frozen for up to three months. Simply open freeze the tart on a flat surface for two hours before transferring to a freezer bag or container.
Defrost thoroughly at room temperature before refreshing in the oven.
Nutrition information is approximate and meant as a guideline only.