Plum frangipane tart

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

4.19 from 11 votes
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Course: Baked goods, Dessert, Sweet, Tea time
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Author: Alida Ryder
Servings: 8 -10


for the pastry

  • 250 g flour
  • 100 g icing sugar
  • 150 g butter cubed
  • 2 egg yolks
  • 1 teaspoon NoMU Vanilla paste
  • 3-4 tablespoons ice water

for the frangipane filling

  • 150 g butter room temperature
  • 150 g caster sugar
  • 1 teaspoon NoMU Vanilla paste
  • 2 ml almond essence
  • 2 eggs and 1 egg yolk
  • 150 g ground almonds
  • 50 g flour
  • 4 large plums thinly sliced


  • 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.
  • With the motor running. add the egg yolks and just enough water for the dough to come together in a ball.
  • Remove the dough from the food processor and shape into a disc. Wrap in cling film and place in the fridge for 30 minutes.
  • After 30 minutes, roll the dough out on a floured surface and place in a suitable tart case.
  • Place back in the fridge while you get started on the filling. Pre-heat the oven to 180°c.
  • In the bowl of a mixer, cream together the butter and caster sugar until light and fluffy.
  • Add the vanilla paste, almond essence and eggs and beat well, scraping down the bowl if necessary.
  • Add the ground almonds and flour and mix until well combined.
  • Spread the almond mixture onto the prepared pastry and top with the sliced plums.
  • Place the tart in the oven and allow to bake for 20-25 minutes until the frangipane is golden brown and cooked.
  • Remove from the oven and allow to cool before slicing and serving.

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  1. I have made this several times using different toppings. It has been a winner every time. I am about to make it with my cooking class of 10 & 11-year-olds using seasonal fruit. I am sure that they will love this treat with vanilla yoghurt as much as my teenagers do.

  2. Oooh, I would so love to make this!
    Could you please post recipe with US measurements? I would be very thankful!.


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

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