Plum & Almond Tart With Frangipane Filling

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Frangipane is a filling made from or flavored with almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods. Frangipane is one of France’s many traditional foods associated with Christmas celebration. These days it is normally made of butter, sugar, eggs, and ground almonds.
As you know that  KitchenAid India has announced the KitchenAid India Contest in the IFBM meet, where we need to create a recipe using plums, I decided to make this tart with the Frangipane filling.

For the pastry
375 gms plain flour, plus extra for dusting
15 gms sugar
225gms unsalted butter, cut into cubes, plus extra for greasing
1 egg
4 tbsp ice-cold water
For the Frangipane
200gms unsalted butter
200gms caster sugar
2 eggs
200g ground almonds
For the tart filling
8-10 ripe plums, each cut into eighths, stones removed

For the pastry:

  1. Sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
  2. In a small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
  3. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
  4. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.

For the Frangipane:
  1. Beat the butter and sugar together in a bowl until light and fluffy. 
  2. Crack the eggs into the bowl one at a time, beating well after each addition. 
  3. Add the ground almonds and mix well until combined. Set aside.
Final Assembling:
  1. Preheat the oven to 180 degrees.
  2. Dust the work surface with flour and roll the chilled dough out thinly. 
  3. Use it to line one large 10-inch tart ring or 6-8 individual tartlet rings. Trim away any excess.
  4. Spoon the Frangipane into the tart case so that it comes about halfway up the sides.
  5. Smooth over the surface with a spatula and cover the Frangipane evenly with the plums.
  6. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.

I don’t think I would have made this had I not been pushed to enter into the contest by my dear friends. More so using plums. I have never used plums in any of my bakes before. But this tart turned out to be so delicious. The plums I used were a tad bit sour. Had I allowed them to rippen a little more it would have added to the beautiful sweetness of the Frangipane. However, I think, the tartness just complemented it overall.

Enjoy 🙂

One Comment

  1. This is such a stunning tart! Love the way you've used the plums…very attractive! Will miss IFBM as I'll be travelling.