Fall Dessert Recipes: Plum Frangipane Tart

Crave Local Test Kitchen stone fruit plum tart Summer may be behind us, but stone fruits are an annual favorite. Try this recipe for a stone fruit tart with whatever fruit is in season in your area. Peaches, plums, pluots (that odd looking plum and apricot hybrid), as well as nectarines are all great options, and will be a perfect contrast to the vanilla almond scent of the frangipane filling.

Pair this stone fruit tart with a juicy, berry-forward Merlot, Pinot Noir, or a sparkling wine like Cava.

Plum Frangipane Tart

Cassandra Rosen, Crave Local Test Kitchen

For the Crust

  • 1 disc pie whole wheat dough (1/2 package)

For the Frangipane

  • 1 cup blanched almonds, ground fine
  • 1/3 cup coconut sugar
  • 5 tsp unsalted butter, room temperature
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tsp amaretto
  • 1 teaspoon grated lemon peel

The Plums and Glaze

  • 5 large plums, halved, pitted
  • 2 tablespoons apricot jam
  • 2 teaspoons apple brandy

Preheat oven to 375°F. Roll out the pie crust dough on a lightly floured surface to slightly larger than the base of your tart pan (if 9 inches, roll out to 13 inches). Transfer dough to tart pan with removable base. Gently press dough into tart pan; trim. Freeze crust for 20 minutes.

Place tart pan on a warm baking sheet. Pierce the crust with a fork, and bake crust 10 minutes. Pierce any bubbles that form. Continue to bake until crust is pale golden, about 10 minutes. Cool crust on baking sheet 15 minutes. Keep the oven on.

Blend the almond flour, sugar, butter, egg, vanilla, amaretto, and lemon peel until smooth.  Spread frangipane filling in baked crust.

Half the plums, removing the pits if you haven’t done so already. Slice each half into parallel slices, skin side up. Press gently to fan slices. Repeat with remaining plum halves. Starting on the outside, place fanned plums, skin side up, atop frangipane; press gently to anchor. Continue to work your way to the center, until the frangipane is fully covered.

Bake tart on baking sheet until frangipane puffs through, and plums are golden and tender, approximately 30 minutes. Remove tart; transfer to a rack to cool

For the glaze:

Stir apricot jam and apple brandy in small saucepan over medium heat, bring to a boil. Strain the glaze, brush generously over plums. Cool completely. (Can be prepared the night before. Let stand at room temperature.)

To serve, remove the outer ring of the pan, and cut into wedges.

About Editor

Cassandra Rosen is the co-founder and Editor for Crave Local Media Network, an internationally recognized food, wine, and lifestyle blog. With a diverse career including international finance, design, and architecture, Cassandra has put her expertise at understanding buyer purchasing patterns and strategic partnerships to work for highly successful startups, as well as Fortune 500 brands. As a food and wine expert and judge, she has consulted on industry topics and cocktail trends for Bravo TV, Shape, Prevention, Reader's Digest, Swaay, Brides Magazine, and more. Along with her husband, she is now co-founder and lead partner at FK Interactive, a wine and spirits brand consulting and product development agency, located in Winter Park, Florida. She specializes in consumer analytics and strategic partnerships, and volunteers in the community each weekend as an educator.

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