I finally found some ripe plums.  This makes me very happy because it’s an excuse to make a plum frangipane tart.  I really like this tart because:  A)  the rich sweet almond flavor reminds me of marzipan and matches beautifully with ripe soft fruit and B) It’s really fun to say (Fraaannnjiiiipaaaan).

Here’s what you need to make this Plum Tart:

  • 1/2 recipe of Pate Brisee (aka All-Butter Pie Crust)
  • 1 cup blanched slivered almonds
  • 1/3 cup sugar
  • 5 tablespoons of unsalted butter, room temperature
  • 1 egg
  • 1 tablespoon flour
  • 1 teaspoon almond extract
  • 3 tablespoons dark rum, divided
  • pinch of salt
  • 3-4 small ripe black plums, each sliced into 8 sections
  • 1/4 cup apricot jam

This tart is actually pretty easy to make.  Roll out the crust and place it in a 9-inch tart pan with a removable bottom.

Fold over the excess edge dough to make a double thick tart wall.  This gives the tart additional structure.

Prick the bottom several times with a fork and place it in the freezer for 15 minutes.

To make a really crispy crust, I like to prebake (aka blind bake) the crust.  To do this, line the tart shell with parchment or aluminum foil and fill it to the brim with dry beans.  The weight of the beans keeps the tart from puffing up and holds the sides up.

NOTE:  I keep a container of dry beans just for prebaking tart shells.  The beans can be used over and over.

Bake the crust in a 375 degree F oven for 7 minutes with beans then take out the beans and lining and cook an additional 4 minutes.  You want the crust to be dry, but not brown.

Place the slivered almonds, sugar, room temperature butter, egg, flour, almond extract, 1 tablespoon of the dark rum and a pinch of kosher salt in a food processor.

Process until almost smooth, about 1 minute.

Spread the almond mixture into the prebaked crust.

Top with the sliced plum arranged decoratively.

Bake in the 375 degree F oven for 30-35 minutes.  It’s done when the almond cream is puffed and light brown.

MAKING A GLAZE:  The fruit is prettier glazed and it’s so easy to do.  Heat the apricot preserves and remaining 2 tablespoons of rum in a sauce pan until they boil then pour through a strainer into a separate bowl.

If strained preserves cool, they will gel again.  If this happens, reheat it in the microwave to make it liquid.  Brush the warm glaze onto the fruit.  I got it all over this tart, but I think it’s prettier if you just put it on the fruit and leave the frangipane unglazed.  Your call.

Cool to room temperature, slice and serve.


Instead of one big tart, use a mini-muffin pan to make little tarts.  Cut rounds 1 inch wider than the opening of the muffin cups and just slide them in.  Prick the bottoms and pop them in the freezer for 10 minutes.

Prebake the crusts in a 375 degree F oven for 5 minutes.  Don’t bother with trying to fill each little crust with beans.  They will pop up a little, but that’s OK.  Fill with frangipane and top with a little piece of plum.  Bake an additional 15-25 minutes.  Watch them carefully because they cook more quickly than the large tart.

OTHER FRUITS? Frangipane pairs well with many types of soft ripe fruit.  Try it with raspberries, peaches, apricots, blueberries, cherries, pretty much whatever you’ve got.

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