Plum and Almond Tart

Published on 3 June 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1

Juicy, ripe, purple plums are a reminder of summer!  I absolutely love this recipe, with its delicate taste of the frangipane creme (almond) and the tarte plums. This tart is a perfect ending to a summer evening BBQ!

RECIPE TIP 1: To make the crust for this recipe, use my Short Crust Pastry/ Pâté Sucrée recipe.

RECIPE TIP 2: You can buy vanilla sugar, but it is easy to make – just check my Vanilla Sugar recipe.

Ingredients

  • 350g blanched Almonds (of almond flour)
  • 300g unsalted Butter, at room temperature
  • 200g Caster Sugar
  • 3 large Eggs, lightly beaten
  • 1 portion Short Crust Pastry/ Pâté Sucrée
  • 6-7 Plums, halved
  • 3 Tsp vanilla sugar (Make your own Vanilla Sugar, or purchase at store)
  • 350g blanched Almonds (of almond flour)
  • 300g unsalted Butter, at room temperature
  • 200g Caster Sugar
  • 3 large Eggs, lightly beaten
  • 1 portion Short Crust Pastry/ Pâté Sucrée
  • 6-7 Plums, halved
  • 3 Tsp vanilla sugar (Make your own Vanilla Sugar, or purchase at store)
  • 350g blanched Almonds (of almond flour)
  • 300g unsalted Butter, at room temperature
  • 200g Caster Sugar
  • 3 large Eggs, lightly beaten
  • 1 portion Short Crust Pastry/ Pâté Sucrée
  • 6-7 Plums, halved
  • 3 Tsp vanilla sugar (Make your own Vanilla Sugar, or purchase at store)

Instructions

  1. Make the crust by using myShort Crust Pastry/ Pâté Sucrée recipe. Line the tart mould and blind bake as per the pastry recipe. Remove from the oven and let it cool.
  2. Keep the oven at 180˚C.
  3. Cream (mix) the butter and sugar together in a mixing bowl. Add the almond flour and eggs and mix well to form the frangipane. Refrigerate for 20 minutes.
  4. When the pastry is cooled down, fill tart casing 3.4 with the frangipane.
  5. Toss the plum halves in the vanilla sugar and carefully place the plums into the frangipane mix, making sure the whole space is filled.
  6. Bake for 1 hour, then remove from the oven and let it cool to room temperature. Serve with clotted cream.
  7. Make the crust by using myShort Crust Pastry/ Pâté Sucrée recipe. Line the tart mould and blind bake as per the pastry recipe. Remove from the oven and let it cool.
  8. Keep the oven at 180˚C.
  9. Cream (mix) the butter and sugar together in a mixing bowl. Add the almond flour and eggs and mix well to form the frangipane. Refrigerate for 20 minutes.
  10. When the pastry is cooled down, fill tart casing 3.4 with the frangipane.
  11. Toss the plum halves in the vanilla sugar and carefully place the plums into the frangipane mix, making sure the whole space is filled.
  12. Bake for 1 hour, then remove from the oven and let it cool to room temperature. Serve with clotted cream.
  13. Make the crust by using myShort Crust Pastry/ Pâté Sucrée recipe. Line the tart mould and blind bake as per the pastry recipe. Remove from the oven and let it cool.
  14. Keep the oven at 180˚C.
  15. Cream (mix) the butter and sugar together in a mixing bowl. Add the almond flour and eggs and mix well to form the frangipane. Refrigerate for 20 minutes.
  16. When the pastry is cooled down, fill tart casing 3.4 with the frangipane.
  17. Toss the plum halves in the vanilla sugar and carefully place the plums into the frangipane mix, making sure the whole space is filled.
  18. Bake for 1 hour, then remove from the oven and let it cool to room temperature. Serve with clotted cream.