Fresh Plum Frangipane Tart Recipe

Name: Fresh Plum Frangipane Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Almond Crust; 1 cup slivered blanched almonds; 1/3 cup sugar; 5 tablespoons unsalted butter, room temperature; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 teaspoon dark rum; 1 teaspoon grated lemon peel; 5 large plums, halved, pitted; 2 tablespoons apricot jam; 2 teaspoons brandy

Servings: persons

Almond Crust
1 cup slivered blanched almonds
1/3 cup sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon dark rum
1 teaspoon grated lemon peel
5 large plums, halved, pitted
2 tablespoons apricot jam
2 teaspoons brandy

1
Preheat oven to 375F.
2
Roll out crust dough on lightly floured surface to 13-inch round.
3
Transfer dough to 9-inch-diameter tart pan with removable bottom.
4
Gently press dough into tart pan; trim excess.
5
Freeze crust 15 minutes.
6
Place tart pan on baking sheet.
7
Bake crust 10 minutes; pierce with toothpick if crust bubbles.
8
Continue to bake until crust is pale golden, about 12 minutes.
9
Cool crust on baking sheet 15 minutes.
10
Maintain oven temperature.
11
Blend all ingredients except plums in processor until almonds are finely ground.
12
Spread frangipane filling in prepared crust.
13
Place plum halves, skin side up, on work surface.
14
Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end).
15
Press gently to fan slices.
16
Repeat with remaining plum halves.
17
Place fanned plums, skin side up, atop frangipane; press gently to anchor.
18
Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes.
19
Remove tart from baking sheet; transfer to rack.
20
Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils.
21
Strain glaze into small bowl.
22
Brush glaze generously over plums.
23
Cool tart completely.
24
(Tart can be prepared 8 hours ahead.
25
Let stand at room temperature.)
26
Push pan bottom up to free tart from pan.
27
Cut tart into wedges and serve.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Almond Crust, 1 cup slivered blanched almonds, 1/3 cup sugar, 5 tablespoons unsalted butter, room temperature, and more.

Yes, Fresh Plum Frangipane Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Plum Frangipane Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions