This stunning Plum Tart is a delicious way to celebrate the fall season. Sliced juicy plums encased by the rich and fluffy hazelnut frangipane become a treat that is just so good. You cannot go past this easy-to make tasty tart baked till perfection.
Plums are in season now! They are another stone fruit to concentrate on and to include at least a single plum dessert into your baking calendar. You might choose to make this gorgeous Plum and Almond Meringue Cake or try Plum tart. It depends on if you prefer a cake or a tart.
What is Frangipane?
Frangipane (or almond cream) is a sweet filling made from almonds. It is used to make different tarts, cakes, and pastries.
The frangipane recipe is of Italian origin and is really simple. It usually calls for butter, sugar, ground almonds, all-purpose flour and eggs that are added and mixed at once.
This Plum tart is made with the hazelnut frangipane to accentuate the sweetness of plums. It does not matter what kind of plums you use to make the tart, the plum-hazelnut combo will elevate the dessert. You will end up with an incredibly delicious treat that will perfectly fit the end of a very special dinner.
Why Plum Tart with Hazelnut Frangipane Recipe Works
- Plum-hazelnut combo used in this tart is a winner among stone fruit-nut combinations.
- Thick frangipane filling holds fruit, preventing them from sinking to the bottom of the pan. Plum slices are evenly distributed in the tart.
- Replacing hazelnuts with other nuts such as almonds, pistachios opens other creative ways to customize the frangipane recipe.
- This tart can turn into a seasonal favorite by changing the fruit; peaches, apricots, different varieties of plums, figs are options to try.
How to Make Plum Tart with Hazelnut Frangipane
To make the crust, in the bowl of a stand mixer *, beat softened butter and caster sugar, until smooth, followed by the egg. Add sifted flour and salt (use a flour sifter *), and mix until homogeneous (photo 1). Wrap the dough in a plastic film * and chill 2 hours, better overnight.
Sprinkle a work surface with flour and roll the dough out into a circle to line a 9-inch round (with removal bottom) fluted tart pan *. Roll the dough onto a rolling pin * and place over the tart pan. Using your fingers, press into the bottom and edges of the pan. To trim excess dough from the sides, refrigerate 10 to 15 minutes minutes, then cut off with a sharp knife. Prick the bottom of the pastry dough with a fork (photo 2).
Preheat oven to 355 F/180 C.
To make the hazelnut frangipane, place the softened butter, sugar, ground hazelnuts, all-purpose flour, salt, eggs in the bowl of a stand mixer * and whisk, until smooth and homogeneous (photo 3). Pour and spread the hazelnut frangipane in the prepared tart crust and arrange plum slices on top (photo 4).
Bake for 35 to 45 minutes, until the frangipane is golden, and a toothpick inserted in the center comes out clean (photo 5). Let cool, and sprinkle with icing sugar (photo 6).
Important Tips to Make Plum Tart with Hazelnut Frangipane
- To make ground hazelnuts, toast nuts at 300 F/150 C for 15 minutes and let slightly cool. Rub hazelnuts into a kitchen towel to remove skins. Process roasted nuts until finely ground, using a food processor *.
- Make the almond frangipane instead of the hazelnut one if you prefer. In this case, use almonds and follow the recipe.
- Use dark-fleshed plums to give this Plum tart a sweeter, sharper tang and a deeper color.
- Experiment with different types of plums, plumcots, pluots and apriums. You will get a delightful dessert in any way.
- Serve warm from the oven, sliced and accompanied with the almond ice cream.
More Delicious Tart Recipes You’ll Love
- Strawberry Pistachio Tart
- The Most Amazing Peach Tart Recipe
- Fresh Fig Tart With Hazelnut Praline
- Browse all the Tart Recipes
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PinDescription
This stunning Plum tart is a delicious way to celebrate the fall season. Sliced juicy plums encased by the rich and fluffy hazelnut frangipane become a treat that is just so good! You cannot go past this easy-to-make tasty tart baked till perfection.
Ingredients
For the crust:
- 75 g caster sugar
- 75 g butter
- 150 g all-purpose flour
- 25 g eggs
- 1 pinch of salt
For the hazelnut frangipane:
- 100 g butter
- 85 g eggs
- 100 g ground hazelnuts
- 100 g caster sugar
- 30 g all-purpose flour
- 1 pinch of salt
For assembling:
- 3 large plums
Instructions
- To make the crust, in the bowl of a stand mixer *, beat softened butter and caster sugar, until smooth, followed by the egg. Add sifted flour and salt (use a flour sifter *), and mix until homogeneous. Wrap the dough in a plastic film * and chill 2 hours, better overnight.
- Sprinkle a work surface with flour and roll the dough out into a circle to line a 9-inch round (with removal bottom) fluted tart pan *. Roll the dough onto a rolling pin * and place over the tart pan. Using your fingers, press into the bottom and edges of the pan. To trim excess dough from the sides, refrigerate 10 to 15 minutes, then cut off with a sharp knife. Prick the bottom of the pastry dough with a fork.
- Preheat oven to 355 F/180 C. To make the hazelnut frangipane, place the softened butter, sugar, ground hazelnuts, all-purpose flour, salt, eggs in the bowl of a stand mixer * and whisk, until smooth and homogeneous. Pour the hazelnut frangipane in the prepared tart crust and arrange plum slices on top. Bake for 35 to 40 minutes, until the frangipane is golden and a toothpick inserted in the center comes out clean. Let cool, and sprinkle with icing sugar.
Notes
- To make ground hazelnuts, toast nuts at 300 F/150 C for 15 minutes and let slightly cool. Rub hazelnuts into a kitchen towel to remove skins. Process roasted nuts until finely ground, using a food processor *.
- Make the almond frangipane instead of the hazelnut one if you prefer. In this case, use almonds and follow the recipe.
- Use dark-fleshed plums to give this Plum tart a sweeter, sharper tang and a deeper color.
- Experiment with different types of plums, plumcots, pluots and apriums. You will get a delightful dessert in any way.
- Serve warm from the oven, sliced and accompanied with the almond ice cream.
Nutrition
- Calories: 441
- Sugar: 27.9 g
- Sodium: 165 mg
- Fat: 27.1 g
- Saturated Fat: 12. 3 g
- Carbohydrates: 47.3 g
- Fiber: 2.5 g
- Protein: 6.5 g
- Cholesterol: 98 mg
Keywords: plum tart, plum recipes, plum desserts, tart recipes, tart, summer dessert
The recipe was originally published in September, 2018. It has been re-tested, revised to include improved content and photos.
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