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Home » Recipes » Baking Recipes » Plum frangipane tart

Plum frangipane tart

June 13, 2013 by Alida Ryder 14 Comments

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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

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

Ingredients

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

Instructions

  • 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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Filed Under: Baking Recipes, Dessert Recipes, Recipes Tagged With: Dessert, frangipane, frangipane tart, Pastry, plum frangipane tart, shortcrust pastry, shortcrust pastry recipe, Tart

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Comments

  1. Kate

    September 1, 2019 at 11:20 AM

    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.

    Reply
    • Alida Ryder

      September 2, 2019 at 4:16 PM

      I’m so happy to hear that Kate. 🙂

      Reply
  2. Sue Darby

    June 13, 2018 at 11:53 PM

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

    Sue

    Reply
  3. Adi

    July 30, 2015 at 8:27 AM

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

    Reply
    • Alida Ryder

      August 17, 2015 at 8:25 AM

      Ah, I’m so glad you like it!

      Reply
  4. Rosemary

    November 21, 2014 at 6:16 PM

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

    Reply
    • Alida Ryder

      November 23, 2014 at 5:38 PM

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

      Reply
  5. Alida Ryder

    September 3, 2014 at 1:59 PM

    Tricia, our Conversion chart will make conversions much easier: http://simply-delicious-food.com/2014/03/26/conversion-chart/

    Reply
  6. Tricia

    September 1, 2014 at 9:27 PM

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

    Reply
  7. Alida Ryder

    September 15, 2013 at 9:23 AM

    The tin was approx 30cmx20cm.

    Reply
  8. Guest

    September 15, 2013 at 12:24 AM

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

    Reply
  9. Laura (Blogging Over Thyme)

    August 3, 2013 at 8:53 PM

    This is gorgeous!! Love it.

    Reply
    • Alida Ryder

      August 5, 2013 at 10:32 AM

      Thanks Laura!

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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