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French Plum Frangipane Tart (Tarte aux Prunes)

Plum frangipane tart on a serving board.
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French plum frangipane tart, or tarte aux prunes, is a French dessert made with a buttery shortcrust pastry, a soft almond frangipane, and fresh red plums. Adapted from Cyril Lignac, this easy plum tart needs no blind baking and comes together with just a few ingredients.

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

  1. To make the tart crust, beat softened butter and granulated sugar in the bowl of a stand mixer until smooth. Add eggs and mix to combine.
  2. With a flour sifter, sift flour and salt over the bowl and mix until combined.
  3. 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). 
  4. 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 removable bottom) fluted tart pan.
  5. 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. 
  6. Preheat oven to 355°F (180°C).
  7. 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.
  8. Pour the frangipane into the prepared tart crust and arrange plum slices on top.
  9. Bake for 35 to 40 minutes, until the frangipane turns golden and a toothpick inserted in the center comes out clean. Let cool, and sprinkle with icing sugar.

Notes

  1. 25 g of eggs are approximately equal to 1/2 of a whole large chicken egg (eggshell removed).
  2. 85 g of eggs are approximately equal to 1 1/2 whole extra-large chicken eggs (eggshell removed).
  3. Respect the chilling time needed to hydrate the flour with the wet ingredients and harden the butter. This will help you handle the dough easily.
  4. Use dark-fleshed plums for a sweeter, sharper tang and deeper color. Or experiment with different types of plums, plumcots, pluots, and apriums. 
  5. 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

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