Plum Frangipane Tart

Ingredients

Equipment Needed

• •9-inch tart pan with removable bottom
• •Pie weights or dried beans
• •Rolling pin
• •Stand mixer or hand mixer
• •Wire cooling rack

Instructions

1. 1

   Make the tart dough

   Whisk flour, powdered sugar, and salt together in a large bowl. Add cold butter cubes and work them in with your fingertips, pressing and rubbing until the mixture resembles coarse meal with some pea-sized pieces remaining. These irregular bits create flakiness. Mix the egg yolk with ice water, drizzle over the flour, and stir with a fork until the dough just begins to clump. If it feels dry, add water one teaspoon at a time.

   Cold butter is essential. If your kitchen is warm, chill the cubed butter for ten minutes before starting.
2. 2

   Shape and chill the dough

   Turn the shaggy dough onto a clean surface and press it together into a flat disk about one inch thick. Do not knead. Wrap tightly in plastic and refrigerate for at least one hour, or overnight. The dough needs this rest. The butter firms up and the gluten relaxes, making it easier to roll without shrinking.

3. 3

   Roll and fit the crust

   On a lightly floured surface, roll the chilled dough into a circle about twelve inches across and one-eighth inch thick. Work from the center outward, rotating the dough a quarter turn after each roll. Transfer to a nine-inch tart pan with a removable bottom, pressing gently into the corners without stretching. Trim excess dough flush with the rim. Prick the bottom all over with a fork and freeze for twenty minutes.

   If the dough cracks while rolling, let it warm for five minutes. If it turns soft and sticky, slide it onto a baking sheet and chill for ten minutes.
4. 4

   Blind bake the shell

   Preheat your oven to 375F. Line the frozen shell with parchment and fill with pie weights or dried beans. Bake until the edges look set and pale gold, about twenty minutes. Remove the weights and parchment, then bake five minutes more until the bottom no longer looks raw. Set aside to cool while you make the filling.

5. 5

   Prepare the frangipane

   Beat the softened butter and granulated sugar together until light and fluffy, about three minutes. The mixture should look pale and creamy. Add the almond flour and beat until combined. Add eggs one at a time, beating well after each. Fold in the two tablespoons of flour, the almond extract, and salt. The frangipane will be thick and spreadable, smelling of almonds and butter.

6. 6

   Prepare the plums

   Halve the plums along their natural seam and twist to separate. Remove the pits. If your plums are large, cut each half into thirds. Smaller plums can stay as halves. The cut surfaces should glisten with juice. This is the aliveness you are looking for.

7. 7

   Assemble the tart

   Spread the frangipane evenly in the cooled tart shell, smoothing the top with an offset spatula or the back of a spoon. Arrange plum pieces cut-side up in concentric circles, pressing them gently into the filling. They will sink slightly as they bake. Scatter sliced almonds over the top.

8. 8

   Bake until golden and jammy

   Bake at 375F for forty-five to fifty-five minutes. The frangipane will puff around the plums and turn deep golden. The plums will soften and their edges will caramelize, turning jammy and concentrated. A toothpick inserted into the frangipane should come out clean. If the top browns too quickly, tent loosely with foil.

   Every oven runs differently. Trust your eyes over the timer. You want the filling set and the plums collapsed and syrupy.
9. 9

   Cool and serve

   Let the tart cool in the pan on a wire rack for at least thirty minutes. The filling continues to set as it cools. Remove the outer ring, dust lightly with powdered sugar if you like, and slice. Serve at room temperature, when the flavors are fullest. A spoonful of crème fraîche alongside is welcome but not required.

Chef Tips

• •Seek out Italian prune plums, Santa Rosas, or Elephant Hearts at your farmers market in late August and September. These varieties hold their shape and turn jammy without becoming watery.
• •The tart dough can be made entirely by hand, as described, or pulsed in a food processor. Either way, stop the moment it begins to clump. Overworked dough bakes tough.
• •Almond flour varies in texture. If yours is very coarse, pulse it a few times in a blender for a smoother frangipane.
• •A glass of late harvest Riesling or Muscat echoes the stone fruit and makes this tart feel celebratory.
• •In winter, use poached pears or quince instead of plums. The frangipane welcomes any fruit you have cared to source well.

Advance Preparation

• •The tart dough can be made up to three days ahead and refrigerated, or frozen for one month. Thaw overnight in the refrigerator before rolling.
• •The frangipane can be made one day ahead and refrigerated. Bring to room temperature before spreading.
• •The finished tart keeps at room temperature for two days, loosely covered. The crust softens slightly but the flavor deepens.

Frequently Asked Questions

Nutrition Information

1 serving (about 160g)