Frangipane and Plum Tart Recipe

The Frangipane and Plum Tart is a showstopper dessert that strikes a perfect balance between rustic beauty and sophisticated flavor. With its sweet almond frangipane base enveloped in a golden crust and crowned with juicy, jewel-toned plums, this tart embodies everything wonderful about home baking. The aromatic orange zest adds a bright twist, making each bite both familiar and unexpectedly delightful. It’s one of those glorious treats that looks incredibly impressive yet comes together with simple ingredients and a bit of kitchen fun.

this Recipe

Ingredients You’ll Need

This Frangipane and Plum Tart leans on a handful of pantry staples and vibrant fruit, each playing a starring role in building flavor, texture, and eye-catching color. Don’t skip on the quality of your butter and plums—these are the heart of the tart!

• Cold all-purpose flour (170 g): Makes a sturdy yet tender tart crust base that holds up to the luscious filling.
• Salt (3 g): Enhances every other flavor and prevents your tart from tasting flat.
• Cold unsalted butter, cubed (115 g): Gives both the crust and frangipane their irresistible rich, melt-in-your-mouth texture.
• Ice-cold water (60 g): The key to a flaky crust—cold water helps keep the butter from melting until it hits the oven.
• Plums, pitted and sliced (270 g): Choose ripe, sweet plums for a juicy, colorful topping that caramelizes beautifully when baked.
• Brown sugar (60 g): Adds a toasty sweetness and depth of flavor to the frangipane cream.
• Softened unsalted butter (100 g): For the creamy, rich foundation of your frangipane filling.
• Eggs, grade C1 (2): Essential for binding the frangipane mixture and giving it a delicate, custardy set.
• All-purpose flour (75 g): Adds structure and lightness to the almond filling.
• Almond flour or finely ground almonds (150 g): Brings that classic frangipane nuttiness and moistness to the tart.
• Zest of 1 orange: Lifts the flavors with citrusy perfume and gorgeous flecks of color.
• Orange juice (optional): A splash of juice brightens the frangipane and intensifies the fruity notes.

How to Make Frangipane and Plum Tart

Step 1: Prepare the Tart Crust

Begin by combining the cold flour, a pinch of salt, and cold butter cubes in a food processor or mixing bowl. Pulse or cut together until the mixture resembles coarse crumbs—think damp sand with a few pebbles. Add the ice-cold water gradually, mixing gently only until the dough pulls together. Shape it into a disk, wrap it snugly in plastic wrap, and let it chill in the fridge for at least 30 minutes. This rest is crucial for a tender, flaky base for your Frangipane and Plum Tart.

Step 2: Make the Frangipane Filling

While your dough chills, cream together the softened unsalted butter and brown sugar until it’s light and fluffy—this guarantees a velvety texture. Beat in the eggs one at a time, making sure each one is fully absorbed before adding the next. Stir in the almond flour (or ground almonds), all-purpose flour, freshly grated orange zest, and, if you have it, a splash of orange juice. The resulting frangipane will be aromatic and irresistibly smooth.

Step 3: Assemble the Tart

Preheat your oven to 350°F (175°C). Roll out your chilled pastry dough on a lightly floured surface and carefully drape it into your tart pan, trimming any excess. Spread the frangipane filling evenly over the crust, smoothing it out with a spatula. Now comes the fun: arrange the plum slices on top in a decorative pattern—concentric circles, a fan shape, or even something freestyle. Take your time; this step is where your Frangipane and Plum Tart becomes a piece of art.

Step 4: Bake

Slide the tart into your preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the frangipane is set and lightly golden, the plums have softened and caramelized, and the crust has achieved a tempting golden-brown hue. Let the tart cool to room temperature in its pan—this helps the flavors settle and makes for much easier slicing.

Step 5: Cool and Serve

Once cool, carefully remove the Frangipane and Plum Tart from the pan. Transfer it to a serving platter and marvel at your creation! The tart can be served slightly warm or at room temperature, allowing every flavor note—from the buttery crust to the juicy plums and nutty almond filling—to shine.

How to Serve Frangipane and Plum Tart

Garnishes

For a finishing touch, dust the tart lightly with powdered sugar or scatter a handful of toasted slivered almonds over the top for added crunch. A little extra grated orange zest makes a gorgeous, aromatic flourish that hints at what’s inside.

Side Dishes

This tart pairs beautifully with a dollop of unsweetened whipped cream or a scoop of vanilla gelato, letting the delicate sweetness of the Frangipane and Plum Tart shine. Alternatively, a drizzle of crème fraîche or a spoonful of Greek yogurt can add a bit of tang and luxury.

Creative Ways to Present

Cut the tart into slim wedges and serve on individual plates, or create dainty mini tartlets for an elegant afternoon tea spread. For gatherings, you can also present it family-style on a rustic wooden board, letting everyone help themselves to a slice of this jewel-toned dessert.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Frangipane and Plum Tart tightly in plastic wrap or store in an airtight container. It will keep well at room temperature for a day, or in the refrigerator for up to three days, still tasting lovely each time you reach for a slice.

Freezing

This tart freezes surprisingly well! Allow it to cool completely, then wrap slices or the whole tart in a double layer of plastic wrap and freeze for up to a month. Thaw overnight in the fridge before serving—plums may release a little juice, but the flavor and texture remain excellent.

Reheating

To enjoy your tart warm, heat individual slices in a 300°F (150°C) oven for about 10 minutes. This brings back the just-baked softness and revives the almond fragrance, making every bite as delightful as when it first came out of the oven.

FAQs

Can I use other fruits instead of plums?

Absolutely! Peaches, apricots, cherries, or even raspberries work beautifully in a Frangipane and Plum Tart base. Just make sure whatever fruit you use is ripe and not overly juicy, to prevent sogginess.

Can I make the dough in advance?

Yes, you can prepare the tart crust dough up to two days ahead. Keep it wrapped in the fridge until ready to roll out, making this tart even easier to pull together for a dinner party or brunch.

Do I need to blind-bake the crust?

No blind-baking necessary for this recipe—the filling bakes up perfectly together with the crust, saving you time and keeping things uncomplicated.

Is it possible to make the tart gluten-free?

Definitely! Swap the all-purpose flour for your favorite gluten-free flour blend in both the crust and the frangipane filling. The almond flour already keeps things beautifully moist and tender.

How do I know when the tart is done baking?

The frangipane should feel gently set to the touch and the crust should appear golden brown all over. If you’re unsure, insert a toothpick into the center—the filling should come out mostly clean but still moist.

Final Thoughts

Treat yourself and your loved ones to the Frangipane and Plum Tart—it’s a recipe that transforms simple ingredients into pure magic. Once you try this tart, you’ll find excuses to make it again, whether for special occasions or just to enjoy the comforting ritual of baking something beautiful by hand. Your kitchen is about to smell incredible!

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