Plum frangipane tart

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


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.