Plum Frangipane Tart: A Slice of Late Summer Bliss

I remember my grandmother’s plum tree, a gnarled old sentinel in her backyard, laden with fruit so heavy the branches nearly touched the ground. Every summer, we’d gather the ripe, dusky plums, their skins still warm from the sun, and she would transform them into the most incredible desserts. While her plum jam was legendary, it was her plum frangipane tart that truly captured my heart. The sweet, nutty frangipane perfectly complemented the tartness of the plums, creating a symphony of flavors I still crave. This recipe is my homage to her, a little slice of sunshine and happy memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8
• Yield: 1 tart
• Dietary Type: Vegetarian

Ingredients

• 7 ounces almond paste
• 0.5 (15 ounce) package refrigerated pie crusts, one crust
• 1 lb plums, cut into 8 wedges each
• 2 tablespoons sugar

Equipment Needed

• Baking sheet
• Rolling pin
• Plastic wrap
• Wire rack

Instructions

1. Preheat your oven to 450°F (232°C). Ensure you have a baking sheet ready for the tart.

2. Prepare the almond paste: Place the almond paste between two sheets of plastic wrap. Using a rolling pin, roll it out to an 8-inch (20 cm) diameter circle. The plastic wrap will prevent the paste from sticking to your rolling pin and work surface. Aim for an even thickness for consistent baking.

3. Prepare the pie crust: Unroll one refrigerated pie crust directly onto an ungreased baking sheet. This makes it easy to transfer to the oven.

4. Assemble the tart: Carefully peel off the top layer of plastic wrap from the rolled-out almond paste. Center the almond paste circle on top of the pie crust. Then, peel off the remaining plastic wrap.

5. Arrange the plums: Artistically arrange the plum wedges on top of the almond paste in a circular pattern. You can overlap the plums slightly for a visually appealing look.

6. Sweeten and Finish: Sprinkle the sugar evenly over the plums. This will help to caramelize them during baking and enhance their natural sweetness.

7. Crimp the edges: Gently fold the edges of the pie crust over the plums, crimping the dough to fit snugly around the fruit. This creates a rustic, free-form tart shape. You can use a fork to press down the edges for a more decorative look.

8. Bake: Bake the tart for 15 minutes at 450°F (232°C).

9. Reduce Heat: Reduce the oven temperature to 375°F (190°C) and continue baking for another 25 minutes, or until the crust is lightly golden brown and the plums are juicy and tender. The baking time might vary slightly depending on your oven, so keep a close eye on it.

10. Cool: Once baked, remove the tart from the oven and transfer it to a wire rack to cool completely. Cooling allows the frangipane to set and the plum juices to thicken slightly.

11. Serve: Serve the plum frangipane tart warm or at room temperature.

Expert Tips & Tricks

• Almond Paste Tip: If your almond paste is a little stiff, try microwaving it for a few seconds (start with 5-second intervals) to soften it slightly before rolling. Be careful not to overheat it.
• Preventing a Soggy Crust: To prevent a soggy bottom crust, you can blind-bake the crust for the first 10 minutes at 450°F before adding the almond paste and plums.
• Enhance the Flavor: Add a few drops of almond extract to the almond paste for an extra boost of almond flavor.
• Glaze for Shine: For a beautiful glossy finish, brush the baked tart with a simple apricot jam glaze while it’s still warm. Heat apricot jam with a tablespoon of water, strain it, and brush it over the tart.
• Spice it Up: A pinch of ground cardamom or cinnamon added to the sugar will add a warm, aromatic touch.

Serving & Storage Suggestions

This plum frangipane tart is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar also adds an elegant touch.

Store any leftover tart at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm individual slices in a preheated oven at 350°F (175°C) for about 5-10 minutes. You can also reheat it in the microwave, but the crust might lose some of its crispness. The tart can be frozen for longer storage. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	295 kcal	N/A
Total Fat	16g	24%
Saturated Fat	3.5g	17%
Cholesterol	0mg	0%
Sodium	174mg	7%
Total Carbohydrate	35g	11%
Dietary Fiber	2.3g	9%
Sugars	19g	N/A
Protein	3.9g	7%

Variations & Substitutions

• Other Fruits: While plums are the star here, you can easily adapt this recipe to use other stone fruits like apricots, peaches, or nectarines. Even berries work well!
• Gluten-Free: Use a gluten-free pie crust to make this tart gluten-free. You can find pre-made gluten-free crusts in most grocery stores.
• Vegan Option: Look for vegan-friendly pie crust and almond paste, and substitute the sugar with maple syrup.
• Nuts: Toast some sliced almonds and sprinkle them over the plums before baking for added crunch and nutty flavor.
• Spices: Get creative with your spices! A dash of ginger, cloves, or star anise can add a unique flavor profile to the tart.
• Liqueur: A tablespoon of amaretto or kirsch added to the almond paste can enhance the almond flavor and complement the plums beautifully.

FAQs (Frequently Asked Questions)

Q: Can I make this tart ahead of time?
A: Yes, you can bake the tart a day ahead of time. Store it at room temperature or in the refrigerator, and reheat it slightly before serving.

Q: My almond paste is dry. What can I do?
A: Knead a teaspoon or two of almond extract or a little bit of egg white into the almond paste to moisten it.

Q: Can I use frozen plums?
A: Yes, but thaw them completely and drain off any excess liquid before using them.

Q: My crust is browning too quickly. What should I do?
A: Tent the tart loosely with aluminum foil during the last 10-15 minutes of baking to prevent the crust from burning.

Q: How can I tell if the tart is done?
A: The crust should be golden brown, and the plums should be tender and juicy. The almond paste filling should be set and slightly puffed up.

Final Thoughts

This Plum Frangipane Tart is more than just a dessert; it’s a celebration of seasonal flavors and a reminder of simple pleasures. It’s a dish that’s sure to impress your family and friends, and it’s surprisingly easy to make. So, grab some ripe plums, preheat your oven, and create a little magic in your kitchen. Don’t be afraid to experiment with different fruits and spices to make it your own. And most importantly, enjoy every delicious bite! I’d love to hear about your baking adventures and any variations you try. Bon appétit!