Plum and frangipane tart

Recipe summaryClick image to view larger version

Plum and frangipane tart

Category Dessert
Serves 6
Preparation 25 mins + chilling
Cooking 45 mins

Rating: Rated 5 / 5 (3 ratings)

FREEZE ME: Allow to cool completely, cover and freeze for up to 3 months. To reheat from frozen, thaw at room temperature for 3 hours. Reheat thoroughly.


  • 175g plain flour
  • 75g butter
  • 1 free-range egg yolk
  • 200g caster sugar
  • 225g ground almonds
  • 5 ripe plums, stoned and cut into sixths
  • 2 tbsp apricot jam, sieved
  • pinch of salt
  • 1 tbsp caster sugar
  • 200g butter, at room temperature
  • 3 free-range eggs, beaten
  • a few drops of almond extract
  • 25g flaked almonds


Stage 1

To make the pastry, sift the flour and salt into a mixing bowl. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, egg yolk and 3–4 tbsp cold water until the mixture forms a firm dough. Knead lightly on a floured work surface, then cover with cling film and chill for 30 minutes.

Stage 2

Roll out the pastry on a lightly floured work surface and use to line a 25cm fluted flan tin. Cover and chill for 30 minutes.

Stage 3

Preheat the oven to 180C/fan 160C/gas 4.

Stage 4

To make the filling, beat together the butter and sugar in a large bowl, until pale and fluffy. Gradually beat in the eggs until combined. Fold in the ground almonds and almond extract. Spread the mixture over the base of the pastry case. Top with the fruit pieces, pushing into the mixture slightly. Scatter over the almonds.

Stage 5

Bake for 35–45 minutes until risen and golden. Remove from the heat. Warm the apricot jam slightly and brush over tart. Serve either warm or cold with cream or custard.


Plum and frangipane tart


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 936g
  • Fat: 65g
  • Saturated fat: 28g
  • Protein: 16g
  • Carbohydrates: 76.5g
  • Sugars: 53.5g
  • Fibre: 5.5g
  • Salt: 1.4g

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