Plum Frangipane Tart: A Symphony of Sweet and Tart
Welcome to another delicious journey on our blog! Today, we’re diving into the elegant world of tarts with a Plum Frangipane Tart that blends the juicy, tangy flavors of fresh plums with the sweet, nutty richness of frangipane, all nestled in a buttery shortcrust. Let’s get baking!
Ingredients
For the Shortcrust Dough:
- 220 g plain flour (all-purpose), sifted, plus extra for dusting
- 40 g powdered icing sugar (confectioners’ sugar), sifted
- ½ teaspoon fine salt
- Zest of 1 lemon
- 115 g unsalted butter, cut into small cubes
- 1 large egg, beaten
- 15-30 ml ice-cold water
- 1 small-medium egg, for egg wash
- 1 teaspoon milk, for egg wash
For the Frangipane Filling:
- 115 g unsalted butter, room temperature
- 100 g granulated sugar
- Zest of 1 lemon
- 2 large eggs
- 100 g almond meal (ground almonds)
- 65 g plain flour (all-purpose)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon fine salt
- 6-8 fresh plums
- 1 tablespoon honey
- Fresh thyme leaves
Directions
Sweet Shortcrust Pastry:
- Prepare the dough: Sift the flour, icing sugar, and salt into a large bowl. Add lemon zest and cold, cubed butter. Rub together to a breadcrumb consistency with some pea-sized butter lumps.
- Bind the dough: Make a well, add the beaten egg and 15 ml ice-cold water. Mix and knead gently, adding more water if necessary. Shape into a disc, wrap, and chill for at least 1 hour.
- Roll and set the dough: Roll out the dough on a floured surface to a 12-inch circle, fit it into a 9-inch tart tin, and trim the excess. Chill for another hour.
- Blind bake: Preheat the oven to 180°C (350°F). Prick the dough, line with greaseproof paper, and weigh down with pie weights. Bake for 15 minutes, remove weights, apply an egg wash, and bake for another 7-10 minutes until golden.
Frangipane Filling:
- Cream the ingredients: In a mixer, cream butter, sugar, and lemon zest. Add eggs one at a time, then fold in almond meal, flour, both extracts, and salt.
- Assemble the tart: Pour filling into the pre-baked shell. Arrange thinly sliced plum halves in a spiral pattern.
- Bake: Return to oven and bake for 45 minutes until the frangipane is set and golden.
To Decorate:
- Enhance flavors: Brush warm honey over the plums and sprinkle with thyme leaves for a burst of flavor and a touch of elegance.
Nutritional Information
- Calories: 350 kcal per serving
- Servings: 8
Prep & Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
This Plum Frangipane Tart is not just a treat for the palate but also a feast for the eyes. Its rich flavors and rustic charm make it a perfect dessert for any gathering or a sweet end to a cozy family dinner. Enjoy the harmony of flavors and textures in every bite, and as always, happy baking!
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Plum Frangipane Tart
- Total Time: 1 hr 30 mins
- Yield: 8 1x
Ingredients
Shortcrust dough
220 g plain flour (all-purpose), sifted, plus extra for dusting
40 g powdered icing sugar (confectioners’ sugar), sifted
½ teaspoon fine salt
1 lemon, zest
115 g unsalted butter, cut into small cubes
1 large egg, beaten
15–30 ml water, ice-cold
1 small-medium egg, for egg wash
1 teaspoon milk, for egg wash
Frangipane filling
115 g unsalted butter, room temperature
100 g granulated sugar
1 lemon, zest
2 large eggs
100 g almond meal (ground almonds)
65 g plain flour (all-purpose)
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon fine salt
6–8 fresh plums
1 tablespoon honey
fresh thyme leaves
Instructions
Sweet Shortcrust Pastry
Rub the butter into the flour. Sift the dry ingredients (flour, icing sugar, and salt) into a large bowl. Add the lemon zest and the cold, cubed butter into the flour. Rub the butter and flour together between your fingers until it resembles a breadcrumb consistency with a few pea-sized pieces of butter still visible.
Add egg and water. Make a well in the centre of the flour and pour in your egg. Using a fork, mix the egg into the flour. Add 1 tablespoon (15 ml) ice-cold water and use your hands to bring the dough together. Add more water sparingly if needed.
Bring dough together and refrigerate. Tip the pastry onto a lightly floured work surface. Use floured hands to shape the pastry into a ball, taking care not to overwork the dough. Flatten slightly into a disc and wrap well in cling wrap. Place in refrigerator for at least 1 hour.
Roll out dough. Remove the chilled pastry from the refrigerator and transfer it to a clean, lightly floured surface. Allow the pastry to sit for about 10 minutes to soften slightly. Roll out the pastry to the thickness of a coin (⅛” thick) and into a 12in (30cm) circle.
Prepare dough in tart tin. Flour the base of a 9in (23cm) deep fluted tart tin and gently lift the pastry into the prepared tin. Use your fingers to push the pastry onto the sides of the tin and into the grooves. Trim off the excess pastry from the tin. Refrigerate the prepared pastry shell for at least 1 hour to allow the pastry to relax and the butter to harden.
Blind bake. Preheat your oven to 180°C (350°F). Once the pastry is chilled, prick the base all over with a fork, then line with greaseproof paper and fill with pie weights or rice. Blind bake for 15 minutes, then remove the greaseproof paper and pie weights. Whisk together the egg and milk for the egg wash. Brush the base of the pastry with egg wash and return to the oven for a further 7-10 minutes or until the base is dry and lightly golden. Remove from the oven and leave to cool.
Frangipane Filling
Make frangipane filling. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest together on medium speed for 5 minutes until pale.
Add wet then dry ingredients. Add the eggs one at a time, beating between each addition and scraping down the sides of the bowl. Add the almond meal, flour, salt, vanilla, and almond extract and mix until combined. Pour the frangipane filling into the tart shell and spread out evenly.
Slice plums and place on tart. Cut each of the plums in half and remove the stones. Thinly slice the halves. Starting from the outside and working your way in, place your plum slices next to one another, spiraling in on top of the filling. Place the tart back in the oven and bake for 45 minutes, until the filling has set and is golden brown.
To Decorate
Remove the tart from the oven and brush the plums with honey warmed in the microwave for a couple of seconds. Sprinkle with thyme leaves (optional but recommended).
- Prep Time: 30 mins
- Cook Time: 1 hr
Nutrition
- Calories: 350 kcal