• 21 Ratings

In this scrumptious tart, the honeyed tang of fresh plums is complemented by the bitter-almond flavor of frangipane, a rich pastry cream. You can substitute peaches or pears for the plums, if desired; serve in wedges topped with dollops of creme fraiche. This recipe was also featured on Martha Stewart Living TV.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Make the frangipane: In the bowl of a food processor, combine butter and sugar. Process until smooth. Add eggs, salt, and almond extract. Pulse to combine. Add almond and all-purpose flours, and process until a fine paste forms. Set aside.

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  • On a lightly floured surface, roll pate sucree dough into a 12-inch circle. Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin. Spread 3 tablespoons jam into bottom of lined tart tin.

  • Transfer frangipane to a pastry bag fitted with a 1/2-inch tip. Pipe evenly over jam. Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane. Sprinkle with sugar. Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack, and let cool.

  • In a small saucepan, melt remaining 3 tablespoons jam. Brush evenly over cooled tart. Serve at room temperature.

Reviews

21 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 3