Plum Frangipane Tart Recipes

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PLUM FRANGIPANE TART



Plum Frangipane Tart image

This plum frangipane tart can be made with prunes if fresh plums aren't available. Saute them in butter first to soften.

Provided by Anonymous

Time 2h5m

Yield 8

Number Of Ingredients 11

2 cups all-purpose flour
⅓ cup white sugar
1 pinch salt
7 tablespoons cold unsalted butter, cut into small cubes
3 ½ tablespoons water
1 large egg yolk
7 tablespoons unsalted butter, softened
½ cup white sugar
1 large egg
1 cup ground almonds
8 large Plums, raw

Steps:

  • Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
  • Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
  • Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
  • Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 58.6 g, Cholesterol 102.3 mg, Fat 24.5 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 33.7 mg, Sugar 29.4 g

PLUM-FRANGIPANE TART



Plum-Frangipane Tart image

Use purple, black or red plums to fill this delicious dessert, which gets its almond flavor from the Frangipane.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 4 - by - 1 3 - inch tart

Number Of Ingredients 4

All-purpose flour, for rolling out dough
1/2 recipe Pate Brisee
Frangipane, room temperature
9 Italian purple plums or 3 large black or red plums (about 1 pound total), halved and pitted

Steps:

  • Heat oven to 375 degrees. Have ready a 4-by-13- inch tart pan with removable bottom. On a lightly floured surface, roll out dough to an 8-by-16-inch rectangle, about 1/8 inch thick. Place dough in pan; gently press dough into pan. Trim dough flush with top of pan.
  • Spread frangipane in an even layer on bottom of shell; chill shell 20 minutes.
  • Gently press plums into frangipane. Place tart on a baking sheet. Bake until frangipane is brown and crust is golden, about 45 minutes. Transfer to a wire rack to cool. Serve.

FRESH PLUM FRANGIPANE TART



Fresh Plum Frangipane Tart image

Categories     Food Processor     Fruit     Nut     Dessert     Bake     Plum     Almond     Brandy     Summer     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 14

Almond Crust
Filling
1 cup slivered blanched almonds
1/3 cup sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon dark rum
1 teaspoon grated lemon peel
5 large plums, halved, pitted
Glaze
2 tablespoons apricot jam
2 teaspoons brandy

Steps:

  • Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
  • Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
  • For filling:
  • Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
  • Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
  • Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
  • For glaze:
  • Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
  • Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

PLUM FRANGIPANE TART



Plum Frangipane Tart image

This tart can be made all year round, just substitute plums with any seasonal fruit!

Provided by Emily Richards

Categories     bake,dessert,fruit,Italian,nuts,Party Favourites,pastry,Summer

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1 ½ cup all purpose flour
2 Tbsp granulated sugar
4 tsp cornstarch
¾ cup butter, cubed
⅔ cup ground almonds
¼ cup granulated sugar
2 Tbsp butter, softened
1 egg
¼ tsp almonds, extract
2 Tbsp all purpose flour
5 peach
5 plum
3 Tbsp apricot, jam, strained

Steps:

  • In large bowl, stir together flour, sugar and cornstarch.
  • With fingers, work in butter until mixture clumps together.
  • With floured hands, press dough evenly into 9-inch (23 cm) round tart pan with removable bottom.
  • Cover and refrigerate for at least 1 hour or until chilled. (Make-ahead: Refrigerate for up to 3 days.)
  • With fork, prick bottom of pastry shell all over; bake in bottom third of 350°F (180° C) oven for about 25 minutes or until light golden.
  • Let cool completely on rack.
  • Meanwhile, in bowl, beat together almonds, sugar and butter; beat in egg and almond extract.
  • Stir in flour.
  • Spread into cooled tart shell.
  • Cut plums into thin wedges; nestle, cut side down, in concentric circles until filled.
  • Bake in bottom third of 375°F (190°C) oven for about 30 minutes or until firm to the touch and tester inserted in centre comes out clean.
  • Let cool in pan on rack for 15 minutes.
  • Remove side of pan.
  • Brush apricot jam over filling and crust.
  • Serve at room temperature. (Make-ahead: Tart can be set aside for up 3 hours.)

PLUM AND FRANGIPANE TART



Plum and Frangipane Tart image

Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.

Provided by Samantha Seneviratne

Categories     pastries, pies and tarts, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 (14-ounce/397-gram) package store-bought puff pastry, thawed if frozen
2 large eggs
1 cup/about 112 grams nut flour, such as almond, pecan or hazelnut flour
1/2 (packed) cup/145 grams light or dark brown sugar
4 tablespoons/57 grams very soft unsalted butter
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 teaspoon ground cardamom
4 to 5 small plums (about 1 pound/400 to 500 grams), or a mix of stone fruits, pitted and thinly sliced

Steps:

  • Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
  • Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
  • While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
  • In a small bowl, combine the granulated sugar and cardamom.
  • When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
  • Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
  • Transfer to a rack to cool slightly. Serve warm or at room temperature.

PLUM FRANGIPANE TART



Plum Frangipane Tart image

Make and share this Plum Frangipane Tart recipe from Food.com.

Provided by TattooedMamaof2

Categories     Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 4

7 ounces almond paste
0.5 (15 ounce) package refrigerated pie crusts, one crust
1 lb plum, cut into 8 wedges each
2 tablespoons sugar

Steps:

  • Heat oven to 450°F Have a baking sheet ready.
  • With a rolling pin, roll almond paste between two sheets of pastic wrap to an 8-in-diameter circle.
  • Unroll pie crust directly on an ungreased cookie sheet. Peel plastic wrap from almond paste and center on pie crust.
  • Arrange plums on almond paste circularly. Sprinkle with sugar; fold edges of pastry over plums, crimping dough to fit.
  • Bake 15 minutes. Reduce oven to 375F and bake 25 minutes or until crust is lightly brown and plums are juicy and tender. Remove to a wire rack to cool. Serve warm or at room temperature.
  • Other yummy variations; Top with vanilla ice cream. Mix sugar with nutmeg before sprinkling on plums. Sprinkle plums with sliced almonds before baking.

Nutrition Facts : Calories 295.4, Fat 16.2, SaturatedFat 3.5, Sodium 174.3, Carbohydrate 35.4, Fiber 2.3, Sugar 19.4, Protein 3.9

THE BEST PLUM AND ALMOND TART



The best plum and almond tart image

We live in southern Turkey, where we get a plum glut every autumn. We also have a plentiful supply of almonds from the surrounding orchards. If you love Bakewell tart and you love plums, this is an absolute winner - it's like a very light, fruity version of the classic tart. I've yet to find someone who doesn't love it. Outside the plum season, you could make it with any fruit in season, or you could soak prunes or dried apricots in brandy or sherry overnight, before proceeding as below.

Provided by jaynepearson

Time 50m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • For the pastry. If using ready-made shortcrust, roll out as thinly as possible and line the tin. If making your own pastry, place flour and sugar in bowl of food processor, cut cold butter into small (1cm approx) cubes and add to dry ingredients. Process briefly until mix resembles breadcrumbs. Tip into bowl, add egg and cold water. Mix with knife until dough comes together. Knead very briefly just to bring mix to a smooth dough, wrap in cling film and refrigerate for at least 30 mins. (If you don't have a food processor, rub butter into flour until mix resembles breadcrumbs, then proceed as above).
  • Remove dough from fridge. If it feels very cold and solid, leave for 10 or 15 minutes at room temperature until it yields a little to your touch. Roll out pastry as thinly as possible and line prepared tin. Reserve excess pastry for another day (you can freeze it - remember to label it sugar dough, not plain!) then return pastry case to fridge for at least half an hour.
  • Halve and stone the plums.
  • Once pastry has rested for half an hour, pre-heat oven to 190C, remove pastry case from fridge and place plums, cut side up (or other fruit), and evenly distributed, inside pastry case. Mix all filling ingredients together, beat well and pour over plums. Sprinkle over some flaked almonds and a tablespoon of sugar.
  • Bake for approximately 35 minutes, turning if necessary, until the filling has risen above the plums and is a lovely deep golden brown. The flaked almonds should have slightly caramelised. If it looks a bit pale, leave for another five minutes and check again - it should be the colour of toffee. You can bake the tart earlier in the day or even the day before, just reheat in a moderate oven for about ten or 15 minutes (or, even better, if the oven has been on for the main course at a hot temperature, just put the tart in the oven when you turn the oven off and it will be perfect for dessert). Serve with thick cream, yoghurt, sour cream or ice cream.

FRESH FRUIT FRANGIPANE TART



Fresh Fruit Frangipane Tart image

Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h55m

Yield 8

Number Of Ingredients 12

3 puff pastry rectangles
1 ½ tablespoons butter, softened
⅓ cup white sugar
1 tablespoon white sugar
1 large egg
¾ cup almond flour
¼ teaspoon fine salt
⅛ teaspoon vanilla extract
¼ teaspoon almond extract
3 pluots, or to taste
3 tablespoons apricot jam
2 teaspoons water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
  • Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.
  • Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.
  • Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
  • Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
  • Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 39.2 g, Cholesterol 29 mg, Fat 24.6 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 204.3 mg, Sugar 16.5 g

FRANGIPANE-PRUNE TART



Frangipane-Prune Tart image

Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.

Provided by Tejal Rao

Categories     pies and tarts, dessert

Time 1h

Yield 12 slices

Number Of Ingredients 11

1 cup Earl Grey tea, hot
9 ounces (250 grams) prunes, pitted and halved
1 1/2 cups (135 grams) sliced almonds, plus 1 tablespoon for garnish
3/4 cup (165 grams) sugar
1/2 teaspoon salt
6 tablespoons (90 grams) butter
2 eggs
1 tablespoon brandy
1/2 teaspoon almond essence (optional)
1 9-inch parcooked tart shell (see recipe)
1 teaspoon icing sugar, for garnish

Steps:

  • Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
  • Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
  • Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams

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