Spiced Plum Frangipane Tart

3 min read
There’s nothing better than a beautiful tart with homemade shortcrust pastry, infused spiced plums and a rich almond frangipane filling. Best served with crème fraîche.

Preparation Time: 25 Minutes

Cooking Time: 50 Minutes

Serves: 6


  • 200g plain flour
  • 100g cold butter, cubed
  • 50g golden caster sugar
  • 1 egg yolk
  • ½ tsp vanilla extract

For the Frangipane:

  • 150g unsalted butter, softened
  • 150g icing sugar
  • 150g ground almonds
  • 50g plain flour
  • ½ tsp cinnamon
  • 3 eggs, beaten
  • 2 tsp dark rum

For the spiced plums:

  • 6 destoned plums, quartered
  • 50g butter
  • 1 tsp allspice
  • 2 tbsp caster sugar
  • Freshly grated nutmeg, to taste


  1. For the pastry, combine the flour, butter, and a pinch of salt in a food processor. Pulse until it resembles breadcrumbs.
  2. Add the vanilla, egg and 2tbsp cold water then pulse again to form a dough.
  3. Place the dough on a lightly floured surface and roll it out into a disc.
  4. Line a 22cm loose base tart tin with the dough, ensuring to press it into the sides. Refrigerate for 30 minutes.
  5. To marinate the plums, add the butter, allspice, cinnamon, nutmeg, and sugar to a frying pan and cook for one minute.
  6. In a mixing bowl add the plums then toss and coat in the spiced butter. Set aside
  7. For the frangipane, mix the butter and icing sugar in a bowl until soft.
  8. Incorporate the almonds, flour, and cinnamon then add the eggs, one at a time, beating carefully.
  9. Add the rum and combine to make a smooth batter.
  10. Heat the oven to 180°C.
  11. Spoon the frangipane into the tart case and smooth.
  12. Insert the spiced plums into the frangipane then put the tart tin on a warm baking tray.
  13. Bake for 40-50 minutes. If the tart is taking on too much colour, cover with foil after 30 minutes of baking.
  14. Remove from the oven, check the plums are tender, and poke a skewer into the frangipane, ensuring it comes out clean.
  15. Transfer the tart onto a cooling rack and rest for 10 minutes.
  16. Serve warm or cold with a refreshing dollop of crème fraîche.