Easy Plum Frangipane Tart

Looking for an easy yet impressive dessert? This Plum Frangipane Tart recipe is just the thing! With a buttery tart case, a sweet almond frangipane filling, and slices of plums on top, it's a simple treat that looks and tastes like you spent hours in the kitchen.

Jump to:

• But What Is Frangipane?
• Ingredients and Substitutes
• Love Plums?
• Step-By-Step Method
• Tips For Best Results
• Storage
• Serving Plum Frangipane Tart
• More Tart Recipes
• Easy Plum Frangipane Tart

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

But What Is Frangipane?

Frangipane is a delicious almond cream made from ground almonds, butter, sugar, eggs, and sometimes a bit of flour. It's smooth, and rich, and adds a lovely nutty flavour to all sorts of desserts. Typically, it's used as a filling for tarts (like French Apple Frangipane Tart and Mincemeat Bakewell Tart), pies (like French Galette Des Rois) and pastries (like our Sourdough Almond Croissants).

In this Plum Frangipane Tart, it pairs perfectly with the juicy slices of plums for a balanced, sweet finish.

Ingredients and Substitutes

Here's everything you will need to make this delicious plum and almond tart:

• ready-rolled shortcrust pastry: you may also use a block of pastry, or make your own shortcrust pastry. We recommend using unsweetened pastry in this recipe, as the filling is sweet enough. 
• unsalted butter: softened. 
• caster sugar: or white granulated sugar, but note that it will take longer to dissolve in the butter. 
• eggs: we used large eggs in the UK, so you may need extra-large in the US. 
• vanilla bean paste: or vanilla extract. You may also add a drop of almond extract. 
• ground almonds: aka almond flour or almond meal. 
• plain flour: aka all-purpose flour. 
• plums: destoned, each cut into 8 wedges. We used British Marjorie plums but Victoria plums and Damson plums work very well in this plum tart too. Use ripe plums, but avoid unfirm, mushy type. 

Find the ingredient quantities, detailed method and nutritional values in the recipe card at the bottom of the post. 

Love Plums?

If you can't get enough of plums, especially in late summer when they're at their best, here are a few more tasty ways to enjoy them!

And if you're a sourdough baker, try our Sourdough Plum Cake next!

Step-By-Step Method

1. Take the shortcrust pastry out of the fridge 30 minutes before rolling it out to bring it to room temperature.

2. Preheat the oven to 180°C. Grease tart tin with a little butter.

3. Unroll the pastry onto a lightly floured surface and, using a rolling pin, roll it out a little so that it is wide enough to line your tart tin.

4. Line grease tart pan with the shortcrust pastry making sure to push it into the corners and fluted sides of the tin. Trim any overhanging pastry with a sharp knife to be flush with the rim of the tart tin. Then place the tart shell in the fridge to chill for 30 minutes.

5. In the meantime, make the frangipane filling. Using a handheld electric mixer, beat the butter and sugar until light and fluffy in a large bowl. One at at a time, add the eggs and vanilla, and beat until well combined.

6. Finally, using a rubber spatula, fold in the flour and almonds.

7. Spoon the frangipane into the chilled pastry case in an even layer and smooth it out using an offset spatula. 

8. Arrange the plum slices in a single layer over the layer of frangipane in concentric circles, overlapping them slightly.

9. Place the tart in a preheated oven and bake for 50 minutes. The edges of the pastry should be golden brown and the frangipane filling should be fully set. 

Tips For Best Results

• Make sure to take the shortcrust pastry out of the fridge ahead of time. The pastry tends to crack if unrolled when fridge-cold. 
• Want to make cute mini versions? Try baking individual frangipane tarts in small pie tins or tartlet cases for perfect little desserts.
• For the best almond filling, make sure all your ingredients are at room temperature before you start mixing. It helps everything blend smoothly.
• Pay attention to the size of the plums! If they're on the bigger side, cut the slices a bit thinner to ensure they soften nicely while baking.
• For an extra touch, sprinkle a little sugar over the top of the filling before popping the tart in the oven. It'll give you a beautifully browned, caramelised top!

Storage

Does Frangipane Tart Need To Be Refrigerated?
You can store your Plum Frangipane Tart at room temperature for up to two days. Just keep it in an airtight container to prevent it from drying out. If you intend to store it for longer, it's best to pop it in the fridge to keep it fresh. 

Can You Freeze Plum Frangipane Tart?
Yes, you can! Once fully cooled, wrap the tart slices tightly in cling film (plastic wrap), place them in an airtight container or a ziplock bag and freeze for up to 3 months. Thaw it at room temperature when you're ready to enjoy it again.

Serving Plum Frangipane Tart

For a lovely finishing touch, add a dusting of icing sugar and a sprinkle of sliced almonds on top. Serve it with a little bit of something creamy-like a scoop of ice cream, a dollop of creme fraiche, or even some thick Greek yogurt. Perfect for any occasion!

More Tart Recipes

What's your next tart? French Tarte Aux Fruits? Or maybe South African Milk Tart? Perhaps a nostalgic Cornflake Tart? For more inspiration, have a look at the recipes below: