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 and layers of jam, and frangipane, and is topped with flaked almonds.

Can you make the frangipane filling in advance?

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.

Do you need to blind bake this tart?

Blind baking with the use of 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 this plum tart

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

Plum Frangipane Tart

Name: Plum Frangipane Tart
Total time: 1 h 30 min
Yield: 8
Cuisine: French
Ingredients: 1/3 cup (75 g) granulated sugar; 2.6 oz. (75 g) butter; 1 cup + 3 tablespoons (150 g) all-purpose flour; 1/2 egg (25 g) eggs (see note #1); 1 pinch of salt; 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; 3 large plums

Plum Frangipane Tart

Sliced plum tart with hazelnuts and plums in the background

Print Recipe

★★★★★

5 from 1 reviews

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

Scale

For the crust:

1/3 cup (75 g) granulated sugar
2.6 oz. (75 g) butter
1 cup + 3 tablespoons (150 g) all-purpose flour
1/2 egg (25 g) eggs (see note #1)
1 pinch of salt

For frangipane filling:

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

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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 1/2 whole large chicken egg (eggshell removed).
85 g eggs, approximately equal to 1 1/2 whole extra-large chicken eggs (eggshell removed).
To make ground hazelnuts, roast nuts at 355 degrees F/180 degrees C for 12 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

Serving Size: 1 slice
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 frangipane tart, hazelnut frangipane, plum frangipane, frangipane tart

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