Name: Plum Frangipane Tart
Prep time: 45 min
Cook time: 55 min
Total time: 4 h
Yield: 8 servings
Ingredients: 1 1/4 cups (160g) all-purpose flour; 1/3 cup (40g) powdered sugar; 1/4 teaspoon fine sea salt; 9 tablespoons (125g) cold unsalted butter, cubed; 1 large egg yolk; 1 tablespoon ice water, plus more if needed; 7 tablespoons (100g) unsalted butter, softened; 1/2 cup (100g) granulated sugar; 1 cup (100g) almond flour; 2 large eggs, at room temperature; 2 tablespoons all-purpose flour; 1/4 teaspoon pure almond extract; 1/8 teaspoon fine sea salt; 1 1/2 pounds ripe plums (about 6-8 medium); 2 tablespoons sliced almonds; Powdered sugar for dusting

Question 1

What is frangipane and what does it taste like?

Accepted Answer

Frangipane is a French almond cream made from butter, sugar, almond flour, and eggs. It bakes into a dense, moist filling with a delicate almond flavor and slightly cakey texture. Unlike marzipan, frangipane is soft and custardy rather than chewy, making it the perfect base for fresh fruit tarts.

Question 2

What plums are best for frangipane tart?

Accepted Answer

Italian prune plums, Santa Rosas, and Elephant Hearts are ideal for baking. These varieties hold their shape during the 45-55 minute bake time and turn jammy without releasing excess water. Look for them at farmers markets in late August and September when they're at peak ripeness.

Question 3

How do I know when plum frangipane tart is done?

Accepted Answer

The frangipane should puff around the plums and turn deep golden brown. Insert a toothpick into the almond filling—it should come out clean with no wet batter. The plum edges will caramelize and look jammy. If the top browns too quickly, tent loosely with foil and continue baking.

Question 4

Can I make plum frangipane tart ahead of time?

Accepted Answer

Yes. The tart dough keeps refrigerated for three days or frozen for one month. The frangipane filling can be made one day ahead and refrigerated. The finished tart stays fresh at room temperature for two days, loosely covered. The crust softens slightly but the flavor deepens overnight.

Question 5

How do I prevent the tart crust from getting soggy?

Accepted Answer

Blind bake the frozen tart shell at 375F with pie weights for 20 minutes, then remove weights and bake 5 more minutes until the bottom looks dry. Let the shell cool completely before adding frangipane. The pre-baked crust creates a moisture barrier between the wet filling and the pastry.

Question 6

Can I use other fruit instead of plums in frangipane tart?

Accepted Answer

Frangipane pairs beautifully with most stone fruits and pome fruits. In winter, use poached pears or quince. Fresh apricots, nectarines, and cherries work well in summer. Arrange fruit cut-side up and press gently into the filling. Adjust baking time slightly for very juicy fruits.

Culinary Explorer

Plum Frangipane Tart

Ingredients

all-purpose flour (for crust)

powdered sugar

fine sea salt

Where cooking meets culture.

Ingredient	Quantity
all-purpose flour (for crust)	1 1/4 cups (160g)
powdered sugar	1/3 cup (40g)
fine sea salt	1/4 teaspoon