Plum Frangipane Tart

Sliced plum tart with hazelnuts and plums in the background

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.



For the crust:

For the hazelnut frangipane:

  • 3/5 oz. (100 g) butter
  • 1/3 cup + 1/2 teaspoons (85 g) eggs (see note #2)
  • 3.5 oz. (100 g) ground hazelnuts
  • 1/3 cup + 2 tablespoons (100 g) granulated sugar
  • 1/4 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!


  1. 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.
  2. 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. 
  3. 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.


  1. 25 g eggs approximately equal to 1/2 whole large chicken egg (eggshell removed).
  2. 85 g eggs approximately equal to 1 1/2 whole extra-large chicken eggs (eggshell removed).
  3. 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.
  4. Make the almond frangipane instead of the hazelnut one if you prefer. In this case, use almonds and follow the recipe.
  5. Use dark-fleshed plums to give this Plum tart a sweeter, sharper tang, and deeper color.
  6. Experiment with different types of plums, plumcots, pluots, and apriums. You will get a delightful dessert in any way.


Keywords: plum tart, plum tart recipe, plum frangipane tart, French plum tart, hazelnut frangipane


Baking Essentials

unlock FREE printables
get new recipes, tips & tricks