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Plum frangipane tart

 In Baked Goods, Dessert, Recipes

Plum frangipane tart

Everyone needs an easy, impressive and drop-dead-delicious pastry recipe up their sleeve. Mine is the incredibly versatile frangipane tart which gets a different flavour added every time I make it. I’ve made it with nectarines and with raspberries and I fall in love with it more and more every time I make it.

Plum frangipane tart

I made this stunning tart for the NoMU Recipe Mailer for June using their stunning products. This tart really is the epitome of a chic dessert or tea-time treat and is much simpler than you might think.

Plum frangipane tart

Plum frangipane tart
Prep time
Cook time
Total time
Recipe type: Dessert, Tea-time, Sweet, Baked goods
Serves: 8-10
for the pastry
  • 250g flour
  • 100g icing sugar
  • 150g butter, cubed
  • 2 egg yolks
  • 1 teaspoon NoMU Vanilla paste
  • 3-4 tablespoons ice water
for the frangipane filling
  • 150g butter, room temperature
  • 150g caster sugar
  • 1 teaspoon NoMU Vanilla paste
  • 2ml almond essence
  • 2 eggs and 1 egg yolk
  • 150g ground almonds
  • 50g flour
  • 4 large plums, thinly sliced
  1. To make the pastry, combine the flour, icing sugar, butter and vanilla paste in the bowl of a food processor and pulse until the mixture resembles rough breadcrumbs.
  2. With the motor running. add the egg yolks and just enough water for the dough to come together in a ball.
  3. Remove the dough from the food processor and shape into a disc. Wrap in cling film and place in the fridge for 30 minutes.
  4. After 30 minutes, roll the dough out on a floured surface and place in a suitable tart case.
  5. Place back in the fridge while you get started on the filling. Pre-heat the oven to 180°c.
  6. In the bowl of a mixer, cream together the butter and caster sugar until light and fluffy.
  7. Add the vanilla paste, almond essence and eggs and beat well, scraping down the bowl if necessary.
  8. Add the ground almonds and flour and mix until well combined.
  9. Spread the almond mixture onto the prepared pastry and top with the sliced plums.
  10. Place the tart in the oven and allow to bake for 20-25 minutes until the frangipane is golden brown and cooked.
  11. Remove from the oven and allow to cool before slicing and serving.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 11 comments
  • Adi

    Made this yesterday and now sitting in bed enjoying it with a warm cup of coffee. What can I say? It is simply delicious :)!

  • Rosemary

    This looks delicious! Do you blind bake the crust before putting in the fillings I and baking or is this step not necessary?

    • Alida Ryder

      Rosemary, you can if you’d prefer but I just usually bake it on the bottom shelf and it seems to work just perfectly.

  • Alida Ryder

    Tricia, our Conversion chart will make conversions much easier:

  • Tricia

    Can you give amounts for those of us who don’t use the metric system?

  • Alida Ryder

    The tin was approx 30cmx20cm.

  • Guest

    Hi there, what size tart case did you use for this version? Thanks.

  • Laura (Blogging Over Thyme)

    This is gorgeous!! Love it.

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