Use luscious in-season red plums to make this French plum frangipane tart recipe! Its sliced juicy plums encased by the rich and fluffy hazelnut frangipane are a delicious way to celebrate the fall season. You cannot go past this easy-to-make tart baked to 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.
Choose to make either this gorgeous Louise Cake With Plum And Coconut or Plum tart or maybe both!
This plum tart is made with hazelnut frangipane to accentuate the sweetness of plums.
It does not matter what kind of plums you use to make the tart; the plum and hazelnut combo will elevate the dessert.
You will end up with an incredibly delicious treat - French plum tart (tarte aux prunes) - that will perfectly fit the end of an exceptional dinner.
Pick you favorite recipe
Jump to:
What is frangipane?
Frangipane (pronounced fran-juh-pan) is a sweet filling made from almonds. It is often referred to as almond cream and 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 (aka almond flour), all-purpose flour, and eggs added and mixed at once.
Yes, traditional frangipane has almonds in it, but hazelnut frangipane exists as well.
It is made in the same way as the almond one, but almonds are replaced with toasted hazelnuts. It is so tasty that you need to try it!
Why you should try this recipe
- The plum and hazelnut combo is a winner among stone fruit-nut combinations.
- This hazelnut frangipane recipe is the basic one: the 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 different creative ways to customize the present hazelnut frangipane recipe.
- This fruit tart can turn into a seasonal favorite by changing the fruit; peaches, apricots, different varieties of plums, figs are options to try.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions. I recommend making this recipe as written for the best results.
Sugar: the recipe calls for granulated white sugar.
Butter: unsalted softened butter - this is what you need.
Flour: all-purpose flour is used in this recipe.
Eggs: to be precise with the recipe, you will need ½ large egg and 1 ½ extra-large chicken egg. This ingredient is important!
Ground hazelnuts: make them yourself. 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.
Plums: use dark-fleshed plums to give the plum tart a sweeter, sharper tang, and deeper color. Read about How to Spot the Perfect Plum.
Salt: it enhances the tart's flavors.
If you ever need to adjust your baking pan and re-calculate the amounts of ingredients to make your favorite dessert, try this simple Cake Pan Converter.
How to make plum frangipane tart
To make the crust, in the bowl of a stand mixer, beat softened butter and granulated 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 for 2 hours; better overnight.
Sprinkle a work surface with flour and roll the dough out into a circle to line a 9-inch/23 cm round (with removal bottom) fluted tart pan.
Roll the dough onto a rolling pin and place it over the tart pan. Using your fingers, press into the bottom and edges of the pan.
To trim excess dough from the sides, refrigerate for 10 to 15 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 becomes golden, and a toothpick inserted in the center comes out clean (photo 5).
Let cool, and sprinkle with icing sugar (photo 6).
Expert Tips
- Replace hazelnut frangipane with almond frangipane if you prefer. In this case, use almonds and follow the recipe.
- Experiment with different types of plums, plumcots, pluots, and apriums. You will get a delightful dessert in any way.
Frequently asked questions
Yes, you can make the frangipane a few days in advance and store it in the fridge until you use it. You can also freeze it, but bring it in the fridge in advance to allow it to thaw entirely before using it.
Serve the tart warm from the oven, sliced and accompanied with the almond ice cream.
Love tarts? Try these next!
- Strawberry Pistachio Tart
- Peach Panna Cotta Tart
- Fig Tart With Hazelnut Praline
- Browse all the Tart Recipes
Please, note that the recipe was primarily developed using gram measurements for high precision and then converted to the US volume and weight measurements. I recommend using a kitchen scale for accuracy and the best results.
If you try this recipe, please, rate it and leave a comment below, I love hearing from you! Visit my Yummly page and save recipes to your Yummly recipe box.
Also, join our Club to gain unlimited access to FREE printables, new recipes, stories, guides, and more. You can also follow me on Facebook, Instagram, and Pinterest.
If you ever need to adjust your baking pan and re-calculate the amounts of ingredients to make your favorite dessert, try this simple Cake Pan Converter.
Recipe
Plum Frangipane Tart
Use luscious in-season red plums to make this French plum frangipane tart recipe! Its sliced juicy plums encased by the rich and fluffy hazelnut frangipane is a delicious way to celebrate the fall season. You cannot go past this easy-to-make tart baked to perfection.
- Total Time: 1 hour, 30 minutes (plus chilling time)
- Yield: 8 1x
- Category: Tarts
- Method: Baking
- Cuisine: French
Ingredients
For the crust:
- ⅓ cup (75 g) granulated sugar
- 2.6 oz. (75 g) butter
- 1 cup + 3 tablespoons (150 g) all-purpose flour
- ½ egg (25 g) eggs (see note #1)
- 1 pinch of salt
For the hazelnut frangipane:
- ⅗ oz. (100 g) butter
- ⅓ cup + ½ teaspoons (85 g) eggs (see note #2)
- 3.5 oz. (100 g) ground hazelnuts
- ⅓ cup + 2 tablespoons (100 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 1 pinch of salt
For assembling:
- 3 large plums
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
Instructions
- To make the crust, in the bowl of a stand mixer, beat softened butter and granulated 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 for 2 hours; better overnight.
- Sprinkle a work surface with flour and roll the dough out into a circle to line a 9-inch/23 cm round (with removal bottom) fluted tart pan. Roll the dough onto a rolling pin and place it over the tart pan. Using your fingers, press into the bottom and edges of the pan. To trim excess dough from the sides, refrigerate for 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 becomes golden, and a toothpick inserted in the center comes out clean. Let cool, and sprinkle with icing sugar.
Notes
- 25 g eggs approximately equal to ½ whole large chicken egg (eggshell removed).
- 85 g eggs approximately equal to 1 ½ whole extra-large chicken eggs (eggshell removed).
- 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 deeper color.
- Experiment with different types of plums, plumcots, pluots, and apriums. You will get a delightful dessert in any way.
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 tart recipe, plum frangipane tart, French plum tart, hazelnut frangipane
The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool. Please, read the disclaimers in our Privacy Policy.
The recipe was originally published on September 30, 2018. It has been re-tested, revised to include improved content and photos.
Leave a Reply