Plum frangipane tart and efficiency

sceneIf you have a friend popping over without a minute’s notice, efficiency is key. I was in a position recently where I had 45 minutes to throw makeup on and prepare something for afternoon tea when I knew that I had used up most of the flour on this cake (coconut raspberry cake.)

So I whipped up this little gem – it’s fast, easy and super impressive. Tarts are usually a pretty impressive dish to serve to people, but a frangipane tart sounds even better, it gives it an air of French sophistication. Try telling your guests that it’s “just a little plum frangipane tart I threw together” without having the smuggest face ever.

The delicious filling of this tart is gluten free, so would be perfect for celiac or gluten-sensitive friends – just make sure you find a reliable gluten free pastry. I’m in the process working out a decent gluten-free pastry, so watch this space. If you’ve got any suggestions for a GF pastry, comment below!

Plum frangipane tart:

Serves 8-10slice

  • 2 sheets frozen shortcrust pastry
  • 100g butter, room temperature
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • ½ tsp almond essence
  • 2 eggs and 1 egg yolk
  • 1 ½ cups almond meal
  • 2 large plums

pastryPreheat your oven to 180°C and grease a 35×12 cm tart tin.

Thaw your pastry until it is malleable enough to shape into your tart tin. Prick the uncooked tart shell with a fork, line with baking paper and pour baking weights in. Pop it in the oven for 10 minutes. Remove the tart from the oven, take away the baking weights and baking paper, then return to the oven for five minutes.

Make the filling while the tart is in the oven.

plumsCream together the butter and caster sugar until light and fluffy.  Add in the vanilla and almond essence, then the eggs and egg yolk, mix to combine. Add in the almond meal and give it a good mix.

Allow the tart to cool slightly before filling it.

Spoon the frangipane into the tart case and smooth out with a spatula. Don’t worry about being too precise, the filling with smooth out perfectly whilst in the oven.

plumThinly slice your plums and arrange them as you please. I slotted mine in at a slight angle so that some of the flesh was showing, giving the tart a little pop of colour and allowing the sugars in the plums to be exposed to more heat so that they’d caramelise slightly.

abovePop this back in the oven for 30 minutes so that you’re whipping it out of the oven just as your guests arrive. Allow the tart to cool before serving.

(I also used the baking time to throw on a face of makeup and attempt to tame my hair!)


15 thoughts on “Plum frangipane tart and efficiency”

  1. So impressive!! Everything about this is beautiful… I love this recipe… And will be looking for plums this weekend! Keep your fingers crossed! I’d like to make this for dessert on Sunday.. 🙂 I wonder if raspberries could be substituted if I can’t find plums?

    1. Oh thank you! I was a little worried about presentation because this bake was a little less colourful than my usual ones. You could definitely substitute raspberries in, I bet they’d be a delicious addition!

  2. This looks stunning, Gab! Love frangipane tarts and plums are one of my fav fruits. I have a long tart tin like yours, been meaning to use it ever since I purchased it! Definitely going to try your amazing recipe! 🙂 Have a great weekend.

    1. Thanks Jessica! Long tart tins aren’t something that I have an excuse to use very often, so when I use them I feel like the result is extra special. Hopefully you get the chance to christen your tin – let me know how it goes!

  3. Sorry love, but gluten free is the biggest diet fad/scam of the decade .. and pretty pretentious. Celiac is uncommon, and I’m not sure that simple “gluten sensitive” individuals even exist – more likely they have an issue with industrial yeast preparations, which has nothing to do with the gluten. Please stop pandering to the ridiculous gluten free hysteria.

    1. Hi there, thanks for your comment. You’re entitled to your opinions and I appreciate that you felt that BWG was an appropriate place to share them.
      I would, however, like to point out that I’m not pandering to any hysteria, I’m simply sharing my baking adventures, whether they be gluten-free or gluten-filled!
      Cheers, Gab 🙂

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