Name: French Almond Plum Tart Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French
Ingredients: 1 Ridiculously Easy Press-in Shortbread Tart Crust (sweet version), prepared and cooled; 7 tablespoons very soft butter; ⅓ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; 2 tablespoons all-purpose flour; 1 cup almond flour (not almond meal); ¼ teaspoon kosher salt; 4-5 fresh plums (red or black plums, apricots, nectarines can be used); 1 ½ tablespoons granulated sugar (preferably vanilla sugar for sprinkling); 2 tablespoons apricot jam or apple or currant jelly (3 tablespoons if straining apricot jam)

If you’re searching for a delightful dessert that beautifully marries the nutty richness of almonds with the juicy sweetness of fresh fruit, this French Almond Plum Tart Recipe is an absolute must-try. Picture a tender, buttery shortbread crust giving way to a luscious almond frangipane custard topped with perfectly arranged slices of ripe plums, all glazed to a glossy finish. It’s elegant yet approachable, rustic yet refined—a tart that effortlessly steals the spotlight at any gathering or quiet evening at home. With each bite, you’ll savor the harmony of textures and flavors that make this classic French treat unforgettable.

Ingredients You’ll Need

The image shows a large pile of fresh apricots. The apricots have smooth skins with bright orange and yellow colors, some with red blush spots. The fruits are round and plump, stacked closely together in a heap, showing their natural soft textures and slight dimples. The photo has warm lighting that highlights the fruit's colors and round shapes. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this French Almond Plum Tart Recipe is as satisfying as baking it. Each element plays a vital role, from the flaky crust and creamy almond filling to the fresh, vibrant plums that crown the tart. Simple but essential, these ingredients ensure a balanced flavor and beautiful presentation every time.

Ridiculously Easy Press-in Shortbread Tart Crust (sweet version): Provides a crisp, buttery base that’s both sturdy and tender for holding the filling.
Very soft butter (7 tablespoons): Adds richness and moisture to the frangipane, helping it stay creamy.
Granulated sugar (⅓ cup plus 1 ½ tablespoons for sprinkling): Sweetens the almond filling and caramelizes the plum topping perfectly.
Large eggs (2): Bind the filling ingredients together and give structure.
Vanilla extract (1 teaspoon): Infuses the frangipane with subtle aromatic warmth.
Almond extract (¼ teaspoon): Intensifies the almond flavor, making the tart distinctively nutty.
All-purpose flour (2 tablespoons): Helps to stabilize the frangipane for a smooth texture.
Almond flour (1 cup): The heart of the frangipane, delivering that characteristic nutty dimension.
Kosher salt (¼ teaspoon): Enhances all the flavors and balances the sweetness.
Fresh plums (4-5): The star topping, adding juicy tartness and vibrant color; red plums are wonderful but black plums, apricots, or nectarines work too.
Apricot jam or apple/currant jelly (2 tablespoons): Glazes the plum surface for a glossy, appetizing finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make French Almond Plum Tart Recipe

Step 1: Prepare the Crust

Start by preparing the Ridiculously Easy Press-in Sweet Shortbread Tart Crust in a 9-inch tart pan. This crust sets the stage with its buttery, tender base and will be baked until perfectly golden before adding the filling. Make sure it’s completely cooled before moving on, so it keeps its shape beautifully.

Step 2: Make the Frangipane Filling

Whisk together the very soft butter and granulated sugar in a medium bowl until the mixture becomes smooth and creamy. Next, add in the eggs along with the vanilla and almond extracts, whisking until everything is fully incorporated. Stir in the all-purpose flour, almond flour, and kosher salt until you achieve a silky, even batter—this frangipane is what gives the tart its luxurious almond flavor and creamy texture.

Step 3: Assemble the Tart

Spread the frangipane evenly into the cooled shortbread crust, creating a smooth bed for your plum topping. Then, slice the plums in half, remove the pits, and cut them into thin slices about one-eighth of an inch thick. Save smaller slices for the inner circle if you want to add a visually pleasing layer.

Step 4: Arrange the Plum Slices

Begin placing the plum slices on the outer edge of the frangipane, slightly overlapping each slice and pressing them gently into the filling. Continue forming rings of overlapping plum slices, moving towards the center of the tart. If any gaps remain in the middle, fill them with rolled slices to create a rustic yet elegant look that showcases your handiwork.

Step 5: Bake to Perfection

Sprinkle the arranged plums evenly with sugar for a beautiful caramelized finish. Place your tart pan on a lined baking sheet and bake at 350˚F for 25-35 minutes. You’ll know it’s done when the filling no longer jiggles at the center and the plums are tender and slightly caramelized.

Step 6: Glaze and Cool

Warm the apricot jam or jelly until it’s thin enough to brush easily—microwaving for 20-25 seconds works perfectly. If your jam is chunky, strain it for a smooth glaze. Brush the glaze over the warm tart to give it a gorgeous shine and extra flavor. Allow the tart to cool on a rack before slicing to let the filling set beautifully.

How to Serve French Almond Plum Tart Recipe

A close-up view of a fruit tart with three layers of thinly sliced peach arranged in a circular pattern, overlapping tightly and fanning outward from the center. The peach slices show a bright orange and red gradient with a shiny glaze on top that makes them look juicy and fresh. The tart's crust is golden brown with a slightly rough texture around the edges, forming a neat border that holds the fruit in. The tart is placed on a white plate, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This tart shines with minimal garnishes—a simple dusting of powdered sugar or a sprig of fresh mint adds a lovely touch. For extra indulgence, a dollop of freshly whipped cream or a scoop of vanilla ice cream complements the tart’s nutty sweetness and fruity brightness perfectly.

Side Dishes

If serving this as part of a dessert spread, think about pairing it with crisp, lightly bitter coffee or a glass of chilled dessert wine like Sauternes, which contrasts its rich almond base and juicy plums. Fresh fruit salad or a handful of toasted almonds also make easy, fitting accompaniments.

Creative Ways to Present

Try serving this French Almond Plum Tart Recipe on a rustic wooden board for a country-style vibe or on a fine porcelain plate for a more elegant presentation. You can also cut it into small squares for a charming finger food option at gatherings. For a playful twist, drizzle some honey or a caramel sauce right before serving.

Make Ahead and Storage

Storing Leftovers

Leftover French Almond Plum Tart keeps well covered at room temperature for up to 2 days, but refrigerating is best if you want to extend freshness. Keep it tightly wrapped or stored in an airtight container to prevent the crust from softening and the plums from drying out.

Freezing

You can freeze the tart fully baked by wrapping it tightly in plastic wrap and foil. It freezes well for up to 1 month. Thaw overnight in the refrigerator before serving. The texture remains delightful, and the flavors only get better as they meld together.

Reheating

To enjoy the tart warm, reheat slices individually in a preheated oven at 325˚F for 5-8 minutes, or until heated through. Avoid the microwave if possible to keep the crust crisp and the textures intact. A short reheat time ensures the almond filling remains luscious and the plums retain their juiciness.

FAQs

Can I substitute the plums with other fruits?

Absolutely! While plums provide a delicious balance of sweet and tart, apricots, nectarines, or even peaches work wonderfully with this French Almond Plum Tart Recipe, bringing their own unique flavors to the frangipane base.

What if I don’t have almond flour?

Almond flour is key to achieving that classic frangipane texture and flavor. You could substitute with almond meal, but expect a slightly coarser texture. For the best results, almond flour is recommended.

Can I make the tart gluten-free?

Yes, you can prepare a gluten-free press-in tart crust and use gluten-free all-purpose flour in the frangipane. Just be mindful of cross-contamination if necessary and adjust baking times slightly if needed.

How do I know when the tart is fully baked?

The tart is done when the frangipane is set and no longer jiggles in the center when you gently shake the pan. The plum topping should look soft and caramelized but not burnt.

Can I prepare parts of this ahead of time?

Definitely! You can make the crust one day ahead and keep it refrigerated. The frangipane can be prepared and stored in the fridge as well. Assemble and bake the tart on the day you plan to serve for the best texture and flavor.

Final Thoughts

This French Almond Plum Tart Recipe is a true celebration of simple ingredients coming together in a stunningly delicious way. Whether you’re baking for family, friends, or just treating yourself, it promises to impress and satisfy with every bite. Don’t hesitate to make this one of your go-to recipes—once you taste its perfect balance of nutty, fruity, and buttery goodness, it’ll become a cherished favorite you come back to time and time again.