What's the difference between frangipane and Bakewell tart?

A frangipane tart is made up of a pastry shell, frangipane filling, and fruit. A Bakewell tart consists of a shortcrust pastry case, layers of jam, frangipane, and flaked almonds.

Can you make the frangipane filling in advance?

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.

Do you need to blind bake this tart?

Blind baking using pie weights is an essential step in making most tarts. However, it is enough to prick the base of the pastry with a fork while making this frangipane tart.

How to serve plum tart

Serve plum tart warm from the oven, sliced, and with almond ice cream.

Plum Frangipane Tart (Just 7 Ingredients!)

Name: Plum Frangipane Tart (French Plum Tart)
Total time: 1 h 30 min
Yield: 8
Cuisine: French
Ingredients: 1/3 cup + 2 teaspoons (75 g) granulated sugar; 1/3 cup (75 g) softened unsalted butter; 1 cup + 3 tablespoons (150 g) all-purpose flour; 1/2 large egg (25 g), room temperature (see note #1); 1 pinch of salt; 1/3 cup + 1 1/2 tablespoons (100 g) softened unsalted butter; 1 1/2 extra-large eggs (85 g), room temperature (see note #2); 1 cup + 1 tablespoon (100 g) almond meal (ground almonds); 1/2 cup (100 g) granulated sugar; 1/4 cup (30 g) all-purpose flour; 1 pinch of salt; 3 large plums

Plum Frangipane Tart (French Plum Tart)

Plum frangipane tart on a serving board.

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French plum frangipane tart is the fall season favorite made with shortcrust pastry, luscious red plums, and almond frangipane. Sliced juicy plums encased by the rich and fluffy nut deliciousness taste so good.

Author: Irina Totterman
Total Time: 1 hour, 30 minutes (plus chilling time)
Yield: 8 1x
Category: Tarts
Method: Baking
Cuisine: French

Ingredients

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For the crust:

1/3 cup + 2 teaspoons (75 g) granulated sugar
1/3 cup (75 g) softened unsalted butter
1 cup + 3 tablespoons (150 g) all-purpose flour
1/2 large egg (25 g), room temperature (see note #1)
1 pinch of salt

For almond frangipane filling:

1/3 cup + 1 1/2 tablespoons (100 g) softened unsalted butter
1 1/2 extra-large eggs (85 g), room temperature (see note #2)
1 cup + 1 tablespoon (100 g) almond meal (ground almonds)
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) all-purpose flour
1 pinch of salt

For assembling:

3 large plums

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Instructions

To make the tart crust, in the bowl of a stand mixer, beat softened butter and granulated sugar until smooth. Add eggs and mix to combine.
With a flour sifter, sift flour and salt over the bowl with the main preparation and mix until homogeneous.
Use your hands to bring the dough together and shape it into a ball. Cover the dough ball with plastic wrap and chill for 2 hours (better overnight).
Sprinkle a work surface with flour and roll the dough out into a large circle. Roll the dough onto a rolling pin and place it over a 9-inch/23 cm round (with removal bottom) fluted 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 almond frangipane, place softened butter, sugar, almond meal, all-purpose flour, salt, and eggs in the bowl of a stand mixer and whisk until smooth and homogeneous.
Pour the hazelnut frangipane into 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 are approximately equal to 1/2 whole large chicken egg (eggshell removed).
85 g eggs are approximately equal to 1 1/2 whole extra-large chicken eggs (eggshell removed).
Respect the chilling time that is needed for hydrating flour from the wet ingredients and harden the butter. As a result, you will be able to handle the dough easily.
Use dark-fleshed plums to give this plum tart a sweeter, sharper tang and deeper color. Or experiment with different types of plums, plumcots, pluots, and apriums.
Arrange plum slices on top of the pastry in the way you desire. Slice them thinly and lay them tightly together, or scatter them over the filling.

Nutrition

Serving Size: 1 slice
Calories: 428
Sugar: 24.7 g
Sodium: 65 mg
Fat: 25.5 g
Saturated Fat: 12.2 g
Carbohydrates: 44.9 g
Fiber: 2.3 g
Protein: 7.2 g
Cholesterol: 98 mg

Find it online: https://www.bakinglikeachef.com/plum-tart-cyril-lignac/