Red Plum Frangipane Tart
 
Prep time
Cook time
Total time
 
Serves: 2 tarts
Ingredients
  • Crust:
  • 200 g flour
  • 175 g ground almonds
  • 175 g granulated sugar
  • 200 g cold butter, diced
  • 1 egg yolk
  • .
  • Frangipane:
  • ½ cup butter, softened
  • ⅔ cup granulated sugar
  • ½ tsp almond extract
  • ¼ tsp vanilla
  • 2 large eggs, room temperature
  • 1 cup sliced almonds
  • .
  • 8-10 red plums, ripe but still firm
  • Icing sugar, to dust
Instructions
  1. Place all crust ingredients except the egg yolk, into a food processor. Pulse until it has the texture of coarse breadcrumbs. Add the egg yolk, then pulse until the mixture comes together to form a crumbly pastry. The pastry will be too soft to roll out, so scoop it out into two 10 inch tart pans and press it evenly across the bottom and sides of the pans. Rest in the freezer for at least 20 mins.
  2. For the frangipane cream, add butter, sugar, almond extract and vanilla to a medium mixing bowl. Mix together with a wooden spoon until light and fluffy. Crack in the eggs and beat until well combined. Stir in the slivered almonds.
  3. Preheat oven to 350 degrees. Slice plums and set aside. Pour the frangipane cream into the pie shells, dividing it evenly among the two. Arrange the sliced plums on the top of the frangipane in concentric circles. Bake for 45 minutes, until the pastry appears golden at the edges.
  4. Let the tarts cool and dust with icing sugar before serving.
Recipe by Port and Fin at https://portandfin.com/red-plum-frangipane-tart/