Plum Frangipane Tart

samjsultan
Sep 19
2 min read

There’s nothing quite like baking with homegrown fruit, and late summer plums are one of my favourites to cook with. This plum and frangipane tart recipe combines buttery sweet pastry, rich almond frangipane, and juicy seasonal plums for a dessert that’s as comforting as it is elegant.

It’s the perfect way to make the most of seasonal produce - whether you’ve picked your own plums from the garden, an orchard, or simply want to showcase the best of what’s in season. Serve it with vanilla ice cream or hot custard for a true showstopper of a dessert.

This is a classic recipe that works beautifully with plums, but you can also adapt it with other stone fruits like apricots, nectarines, or cherries.

Why you’ll love this recipe

This plum frangipane tart is:

A perfect way to use up seasonal plums
Rich, buttery, and packed with flavour
A showstopping dessert for dinner parties or Sunday lunch
Versatile — swap plums for apricots, peaches, or cherries

Ingredients

For the sweet pastry:

150g soft unsalted butter
100g icing sugar
4 small egg yolks
300g plain flour
Pinch of salt

For the frangipane:

200g soft unsalted butter
200g icing sugar
200g ground almonds
4 small eggs
¼ teaspoon vanilla extract

To finish:

Homemade plum jam (I used a plum and amaretto jam)
Fresh seasonal plums, de-stoned
Flaked almonds
Icing sugar (for dusting)

Method

1. Make the pastry: Beat the butter and icing sugar together until light and whipped. Mix in the egg yolks, then add the flour and salt until just combined. Roll out between two sheets of parchment paper and chill in the fridge. Once firm, line a greased tart case with the pastry, trim the edges, and chill again.

2. Make the frangipane: Cream the butter and sugar until pale and fluffy. Gradually add the eggs, followed by the vanilla extract. Fold in the ground almonds to create a smooth batter. Transfer to a piping bag.

3. Assemble the tart: Spread a thin layer of plum jam over the pastry base. Pipe the frangipane evenly to fill around ¾ of the tart (avoid overfilling, as it will rise during baking). Arrange the fresh plums on top and scatter with flaked almonds.

4. Bake: Bake at 175°C for around 40 minutes, or until golden brown and the plums begin to caramelise.

5. Serve: Dust with icing sugar and enjoy warm, ideally with vanilla ice cream, cream, or custard.

If you love cooking with seasonal fruit and local flavours, keep an eye on my Instagram and right here on my blog for more recipes coming soon. If you'd like to try something like this, check out my upcoming events.