Plum Frangipane Tart

Why You’ll Love This Recipe

I like how this tart strikes the perfect balance between sweet and tangy. The almond filling is light and moist, the plums bake into a jammy layer, and the apricot glaze gives everything a lovely shine. I also enjoy that it’s make-ahead friendly — I can prepare the crust in advance and assemble the tart when I’m ready to bake. It’s ideal for entertaining or when I want a dessert that feels refined but still homemade.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the filling:
⅔ cup ground almonds
¼ cup granulated sugar
2 tablespoons butter, softened
1 egg, room temperature
¼ teaspoon almond extract
2 tablespoons unbleached all-purpose flour
1 pound prune plums
3 tablespoons apricot jam, melted and strained

For the tart shell:
1½ cups unbleached all-purpose flour
2 tablespoons granulated sugar
4 teaspoons cornstarch
¾ cup cold butter, cubed

Directions

1. I start by preparing the pastry. In a large bowl, I whisk together the flour, sugar, and cornstarch.

2. I cut in the butter using a pastry blender or my fingertips until the mixture starts to come together.

3. I press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.

4. I cover the tart shell and refrigerate it for about an hour (or up to 3 days ahead).

5. Once chilled, I prick the bottom of the crust all over with a fork and bake it at 350°F (175°C) for about 15 minutes, until lightly golden. I let it cool completely on a wire rack.

6. For the frangipane filling, I beat together the ground almonds, sugar, and butter in a bowl until smooth. I add the egg and almond extract, then stir in the flour.

7. I spread the almond mixture evenly over the cooled tart shell.

8. I halve the plums, remove the pits, and slice them into thin wedges. I arrange the slices over the filling in concentric circles, cut-side down.

9. I bake the tart for about 30 minutes, until firm to the touch and a tester inserted in the center comes out clean.

10. I let the tart cool for 15 minutes, then brush the top with the melted apricot jam to create a glossy finish.

11. I remove the tart from the pan and let it cool completely before serving.

Servings and Timing

This tart serves about 8 people. Prep time takes around 30 minutes, chilling and baking total about 1 hour and 45 minutes.

Variations

I sometimes swap the plums for apricots, pears, or figs depending on the season. If I want extra texture, I sprinkle sliced almonds on top before baking. For a gluten-free version, I use almond flour and a gluten-free pastry mix for the crust.

Storage/Reheating

I store the tart at room temperature for up to 2 days or in the refrigerator for up to 4 days. To serve, I let it come to room temperature before slicing. I don’t recommend reheating, as it’s best enjoyed slightly cool or at room temperature.

FAQs

Can I make the tart shell ahead of time?

Yes, I often prepare the dough and keep it refrigerated for up to 3 days before baking.

Can I use store-bought pastry?

Yes, a ready-made tart shell or shortcrust pastry works fine for a quicker version.

Can I use other fruits?

Definitely — apricots, pears, or cherries are great alternatives to plums.

Can I skip the glaze?

Yes, but I love how the apricot glaze adds shine and a hint of sweetness.

How do I prevent the crust from getting soggy?

I bake the shell fully before adding the filling to keep it crisp.

Can I use almond flour instead of ground almonds?

Yes, they’re essentially the same, though almond flour gives a finer texture.

What if I don’t have almond extract?

I substitute with vanilla extract or a touch of amaretto liqueur.

Can I make this tart nut-free?

Yes, I replace the almond filling with a simple custard or cream cheese filling.

How do I know when it’s done baking?

The filling should be set and lightly golden, and the plums tender.

Can I freeze the tart?

Yes, I freeze it (unglazed) for up to 1 month and thaw it overnight before serving.

Conclusion

This plum frangipane tart is one of my favorite desserts to make when I want something both beautiful and delicious. I love how the buttery crust, almond filling, and juicy plums come together into a perfect harmony of flavors and textures. It’s simple, elegant, and always a showstopper on the dessert table.