Description
A flaky, buttery tart with a rich almond cream filling and sweet, jammy plums. This elegant yet simple brunch recipe is make-ahead friendly and impressive enough for guests.
Ingredients
Scale
- 1 ¼ cups (150g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon salt
- 1 large egg yolk
- 2–4 tablespoons ice water
- 1 cup (100g) almond flour
- ½ cup (115g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon (8g) all-purpose flour
- 3–4 medium fresh plums (about 1 lb / 450g)
- ¼ cup (20g) sliced almonds
- Extra powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C).
- Make the crust: Pulse flour, sugar, and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
- Add egg yolk and pulse to combine. Add ice water one tablespoon at a time, pulsing until dough clumps together. Do not overwork.
- Form dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out chilled dough into a 12-inch circle and transfer to a 9-inch tart pan with a removable bottom. Press into sides without stretching and trim excess.
- Prick the bottom of the crust with a fork (dock). Line with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until edges are lightly golden. Cool slightly.
- Make the frangipane: Beat softened butter and powdered sugar until smooth. Add egg yolks (reserve whites), vanilla, and almond extract.
- Add almond flour, 1 tablespoon all-purpose flour, and mix until combined like wet sand.
- Pour frangipane into the partially baked crust and spread evenly.
- Slice plums in half and remove pits. Arrange plum halves cut-side up on top of the frangipane in concentric circles.
- Sprinkle with sliced almonds.
- Bake for 35-40 minutes until frangipane is puffed, golden, and set, and plums are tender.
- Cool in the pan for 10 minutes, then remove the ring and transfer to a wire rack to cool completely before slicing.
Notes
Keep crust ingredients cold for flakiness, but use softened butter for the frangipane. Blind baking is essential to prevent a soggy bottom. The tart tastes better the next day as flavors meld. Can be stored at room temperature for 2 days or refrigerated for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Brunch
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: plum tart, frangipane, almond tart, brunch recipe, French pastry, easy baking, gluten-free option