Plum Frangipane Tart
Prep time
Cook time
Total time
Summer plums are stunning and delicious in this plum and almond frangipane tart.

This tart is so flavorful served on its own, or make it extra extravagant by serving with sweetened whipped cream or a big spoonful of vanila ice cream.

Frangipane is a mixture of ground almonds, sugar eggs, butter, and vanilla and almond extracts. The frangipane filling can be made in advance, refrigerated in an airtight container for up to 3 days. Before using, remove from the refrigerator and let sit at room temperature about 30 minutes to soften, stirring 3 to 4 times.
Recipe type: Dessert | Fruit Tart
Serves: 8 to 10 servings
Sweet Tart Pastry:
  • 1½ cups all-purpose flour, plus additional for work surface
  • ¾ cup confectioners’ (powdered) sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 2 to 3 tablespoons whipping (heavy) cream or half-and-half cream
Frangipane Filling:
  • 1 cup blanched slivered almonds
  • ⅔ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 large egg
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 6 to 8 black plums. Tip: Plums should be ripe but still a bit firm, not soft and mushy. I purchased the plums I used in this tart at our local Costco, and they were so large I only used about 3½ plums
  • 1 tablespoon granulated sugar
Sweet Tart Pastry:
  1. In a medium-sized mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons cream. Drizzle the egg mixture around the sides of the bowl into the flour mixture, and use a kitchen fork to mix the flour and egg mixture together until the dough starts forming clumps. Tip: If the dough seems too dry and is not forming into clumps, add another tablespoon of cream.
  3. Gather the dough together and form dough into a ball, then flatten the ball into a 6-inch disc. wrap the disc with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 13x10 inch rectangle and fit into one 11x7x1 inch tart pan with a removable bottom. (Or, roll into a 12-inch circle and use one 10-inch round tart pan with a removable bottom.) Tip: dough can also be rolled between 2 lightly floured sheets of parchment paper.
  5. Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the overhang back over the inside of the sides of the pan, creating a double thickness to reinforce the sides of the tart crust, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Place on a baking sheet, cover with plastic wrap and freeze tart shell until firm, at least 30 minutes.
  6. While tart shell is freezing, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  7. Remove chilled tart shell from freezer. line the chilled pie shell with foil or parchment paper, leaving a two-inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking.
  8. Bake: bake 20 minutes or until the pastry is dry and the edges have just begun to color. Remove from oven and carefully remove the foil and pie weights by gathering the edges of the foil and pulling out. Set the pan on a wire cooling rack to cool to room temperature, about 30 minutes, before adding the filling.
Frangipane Filling and Plums:
  1. Reduce oven temperature to 350 degrees.
  2. In a food processor, pulse the almonds, sugar, and salt until very finely ground, about twenty-five 2-second pulses. Add the vanilla extract, almond extract, and egg, process until well combined, about 10 seconds. Add the butter and process until thoroughly combined, about 10 seconds. Scrape the sides and bottom of the processor bowl with a rubber spatula and process another 5 seconds.
  3. Spread the frangipane evenly into the partially baked and cooled tart shell. Use a small offset spatula to spread the frangipane evenly. Set aside.Plum and Frangipane Tart
  4. Quarter the plums: cut each plum in half, remove pits, then cut each half into two pieces. Tip: If the plums are very large, you may want to cut each half into thirds or fourths.
  5. Arrange the plums in 3 rows if using a rectangle tart pan, or in 2 circular rows if using a round tart pan. Sprinkle 1 tablespoon sugar over the plums.
  6. Bake: Bake the tart 60-70 minutes, or until the tart pastry is a golden brown and the frangipane filling is puffed, lightly browned, and fairly firm to the touch. Tip: check tart at 45 minutes, then bake longer if necessary checking every 5 minutes. Filling in the middle may not be as firm as the edges. Pastry will be a rich golden brown.
  7. Remove from oven. Place on a wire cooling rack and let cool completely. Unmold the tart from the pan and serve at room temperature or refrigerate and serve cold. Refrigerate leftovers.
Adapted from: Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003; Baking Illustrated, by the editors of Cook's Illustrated, 2004
Recipe Notes
Pan: 11x7x1 inch tart pan or 10 inch round tart pan with removable bottoms Pastry: Sweet Tart Pastry Prep: Partially Baked Starting Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate
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