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Plum frangipane tart recipe

80 ratings

Create a dazzling, sweet centrepiece with this gorgeous tart recipe. Get your little ones involved and make this plum frangipane tart - thick, velvety almond filling poured into a light, flaky pastry and covered with slices of juicy plums. See method

Serves 12
30 mins to prepare and 55 mins to cook
755 calories / serving
Vegetarian

Ingredients

1 x 375g sheet ready-rolled shortcrust pastry
100g butter, softened
125g caster sugar, plus 1 tbsp extra
2 eggs beaten
1 tsp vanilla extract
175g ground almonds
50g plain flour, plus extra for dusting
6-8 firmish plums, halved, pitted and cut into eighths
icing sugar, to dust

Perfect with:

Plums
Hand picked for succulent flesh and sweet flavour

Each serving contains

Energy
3160kj
755kcal 38%
Fat
49g 70%
Saturates
18g 90%
Sugars
34g 38%
Salt
1g 17%

of the reference intake
Carbohydrate 69.6g Protein 13.1g Fibre 3.5g

Method

Lightly dust your work surface with flour. Unroll the pastry and roll out a little wider, then use to line a 23cm fluted tart tin. Cut off a little excess pastry and roll into a ball, dip in some flour and use to push the pastry well into the corners and fluted sides. Cut off the overhanging pastry with a sharp knife. Chill for 30 mins.

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Meanwhile, make the frangipane. Cream the butter and sugar until pale and fluffy. Add the eggs and vanilla a little at a time, beating well after each addition. Fold in the almonds and flour.

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Heat oven to gas 4, 180°C, fan 160°C. Spoon the frangipane into the tart case, smoothing the surface. Arrange the plum slices, slightly overlapping, over the top, pressing slightly into the frangipane. Sprinkle over 1 tbsp sugar, place the tin on a tray and bake for 45-55 mins, until the pastry is golden and the fruit tender. Finish with a dusting of icing sugar.