Spiced Plum Frangipane Tart

Spiced Plum Frangipane Tart

15TH MAY 2020

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



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


Spiced Plums:

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



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