This was my first time making frangipane, also known as almond cream. It won’t be the last time I make it, the texture and flavor are amazing. I’ve been in a deep almond obsession lately, that started from having too much almond meal laying around the kitchen after making so many macarons. There was also an almond on almond cupcake recipe. In the most recent chapter of my almond fixation, I want to surround and bake everything with frangipane.
I had several requests for this recipe on my instagram , so here it is! Finally. Some day this blog and my instagram will be caught up with each other. I have to stop baking long enough to write everything down. I think I’m only 4 or 5 recipes behind at this point? Which is pretty stellar for me. Anyway, if you were waiting for this recipe, thank you for your patience.
The speckles on these pluots are so pretty. They’re mottled with green,yellow, red and pink hues. I had to devote an entire separate photo shoot to these before baking them into a tart.
Plum and Frangipane Tart
Makes 1 large tart
7-9″ tart pan with removable bottom
food processor, or pastry cutter
1 1/2 cups flour
1/3 cup powdered sugar
1/2 teaspoon salt
9 tablespoons cold unsalted butter, cubed
1 egg yolk
2 tablespoons cold water
6 tablespoons unsalted butter, softened
1/2 cup sugar
3/4 cup almond meal
1 whole egg
1 egg white
2 teaspoons flour
1 teaspoon cornstarch
1 teaspoon vanilla extract, or vanilla paste
1 pinch salt
4-5 plums, or other stone fruit, pitted and sliced into even pieces
- Using a food processor, mix together flour, salt, and sugar.
- Add butter, pulse food processor until butter forms small, pea sized clumps.
- Add egg yolk and pulse until distributed evenly.
- Drizzle in cold water and pulse processor until the dough holds together to form a ball.
- Use a little butter to coat the inside of your tart pan.
- Press dough evenly into the inside of tart pan.
- Place tart shell in the freezer, leave for a minimum of 30 minutes
- Preheat oven to 375 degrees fahrenheit.
- Bake tart shell until lightly golden brown, 10-15 minutes.
- Allow to cool completely before filling with frangipane.
- Turn oven temp down to 350.
- Combine butter and sugar in food processor.
- Add almond meal, and pulse until combined.
- Add egg white, egg, cornstarch, flour, vanilla, and salt.
- Pour frangipane into cooled tart shell.
- Dab excess juice off of fruit slices, and then arrange on top of frangipane.
- Bake tart until frangipane is deeply golden, and cooked through, 40-50 minutes.
I use red pluots, but most fruits would work well in this tart.
Also, these passion vine flowers are one of my new favorite things! I found an empty lot filled with vines of these all along a fence. Its stunning, and absolutely swarmed with the happiest bumble bees.