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French Almond Plum Tart Recipe

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4.3 from 12 reviews

This classic French Almond Plum Tart (Tarte et Crème d’Amande) combines a buttery shortbread crust with a rich almond frangipane filling and fresh, thinly sliced plums arranged elegantly on top. Baked to perfection and glazed with apricot jam, this tart offers a delightful balance of nutty, fruity, and sweet flavors, perfect for dessert or an impressive tea-time treat.

Ingredients

Crust

  • 1 Ridiculously Easy Press-in Shortbread Tart Crust (sweet version), prepared and cooled

Frangipane Filling

  • 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

Fruit Topping

  • 4–5 fresh plums (red or black plums, apricots, nectarines can be used)
  • 1 ½ tablespoons granulated sugar (preferably vanilla sugar for sprinkling)

Glaze

  • 2 tablespoons apricot jam or apple or currant jelly (3 tablespoons if straining apricot jam)

Instructions

  1. Prepare the Tart Crust: Prepare the Ridiculously Easy Press-in Tart Crust for sweet crusts as per recipe instructions in a 9-inch tart pan. Once baked, allow the crust to cool completely to ensure it holds shape during filling and baking.
  2. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil to catch any drips and set the tart pan on it for easy handling.
  3. Make the Frangipane: In a medium bowl, whisk together the very soft butter and granulated sugar until creamy and well combined. Add the eggs, vanilla extract, and almond extract, whisking until fully incorporated. Then add all-purpose flour, almond flour, and kosher salt. Stir until the flours are fully incorporated and the mixture is smooth.
  4. Assemble the Tart Filling: Spread the prepared frangipane mixture evenly into the cooled tart crust, smoothing the surface for a uniform layer.
  5. Prepare the Plum Topping: Slice each plum in half from top to bottom, remove the pits, then thinly slice each half about ⅛-inch thick. Save smaller slices for the inner ring arrangement.
  6. Arrange the Plums: Starting at the outer edge of the tart, arrange plum slices overlapping slightly and pressing gently into the frangipane layer. Complete a full outer ring, then proceed with an inner ring, slightly overlapping the previous row and slices. Fill any center gaps with additional plum slices or rolled slices to create an attractive presentation.
  7. Sprinkle Sugar: Evenly sprinkle the plum surface with 1 ½ tablespoons of granulated sugar (vanilla sugar recommended) to aid caramelization.
  8. Bake: Place the tart pan on the lined baking sheet and bake in the preheated oven for 25-35 minutes, or until the frangipane is set and the tart does not jiggle when the pan is gently shaken.
  9. Glaze the Tart: Warm the apricot jam or jelly in the microwave for 20-25 seconds or in a small saucepan until it thins. If jam is chunky, strain through a fine mesh sieve. Brush the warmed jam evenly over the surface of the baked tart to give a glossy finish.
  10. Cool and Serve: Transfer the tart to a cooling rack and let it cool completely before slicing. Serve as is or paired with whipped cream or vanilla ice cream for an indulgent dessert.

Notes

  • Use fresh, ripe yet firm plums for best slicing and flavor results.
  • If you prefer a different fruit, apricots or nectarines work well as substitutes in this tart.
  • Vanilla sugar for sprinkling adds extra aromatic sweetness; regular granulated sugar can be used as an alternative.
  • Make sure the shortbread crust is completely cooled to prevent curdling or cracking when adding the frangipane.
  • Adjust baking time depending on your oven; look for a firm frangipane and no movement in the tart’s center.
  • Straining apricot jam removes fruit chunks that may interfere with the smooth glaze finish.
  • For a dairy-free version, substitute butter with vegan butter and serve with vegan ice cream.

Find it online: http://bitezly.com/french-almond-plum-tart-recipe/