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.
Equipment
- 23 cm tart tin
Ingredients
- 320 g ready-rolled shortcrust pastry
- 100 g butter softened
- 120 g caster sugar
- 2 eggs large
- 1 teaspoon vanilla bean paste
- 160 g ground almonds aka almond flour
- 60 g plain flour aka all-purpose flour
- 450 g plums (about 7-8 plums) destoned, each cut into 8 wedges
Instructions
- Take the shortcrust out of the fridge 30 minutes before rolling it out to bring it to room temperature.
- Preheat the oven to 180° C. Grease tart tin with a little butter.
- Unroll the pastry, and roll it out a little so that it is wide enough to line your tart tin.
- Line grease tart pan with the shortcrust pastry making sure to push it into the corners and fluted edges. 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.
- In the meantime, make the frangipane filling. Using a handheld electric mixer, beat the butter and sugar until light and fluffy. One at at a time, add the eggs and vanilla, and beat until well combined.
- Finally, using a rubber spatula, fold in the flour and almonds.
- Spoon the frangipane into the chilled tart case in an even layer.
- Arrange the plum wedges over the top in concentric circles, overlapping them slightly.
- Place the tart in a preheated oven and bake for 50 minutes.
Nutrition
Calories: 345kcalCarbohydrates: 37gProtein: 8gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 193mgPotassium: 100mgFiber: 3gSugar: 17gVitamin A: 434IUVitamin C: 4mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!