Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Plum frangipane tart recipe

1 star
2 star
3 star
4 star
5 star

94 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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.