Plum Frangipane Tart

published Jul 20, 2022
Plum Tart Recipe

An all-butter tart crust filled with frangipane and sliced plums.

Serves8 to 10

Makes 1 (9-inch) tart

Prep15 minutes to 20 minutes

Cook1 hour 15 minutes

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Photograph of plum tart on a white cake stand.
Credit: Kelli Foster

For this recipe, I have to give credit where credit is due. I took two already existing Kitchn recipes — our basic pâte sablée (for the tart dough) and Sheela Prakash’s frangipane — and turned them into a delicious fruit tart. My only contribution was slicing the plums and placing them on top! Let it serve as your reminder that you can use Kitchn recipes like a cookbook, stringing together little bits of inspiration to create something unique and delicious!

Our tart crust recipe is buttery and sandy, kind of like a shortbread cookie. Its velvety crumb is the perfect casing for the nutty frangipane, which comes together easily with some almond flour (or meal). The fresh plums on top provide an irresistible juicy and sweet contrast in flavor and texture. 

If You’re Going to Make This Plum Tart, a Few Tips

  • Make it ahead. Both the tart dough and frangipane can be made in advance — one day ahead of time for the tart dough, two days for the frangipane. Take the frangipane out of the refrigerator and let it sit at room temp for 10 to 15 minutes before using. This will make it easier to spread. 
  • Switch up your fruit. While I love plums in this recipe, you could switch to peaches, pluots, plumcots, apricots, and even cherries. In the fall and winter, try this recipe with apples or pears.
Credit: Kelli Foster

More Plum Ideas

Crumbles might be the easiest dessert around! Try our plum crumble for an easy summer baking project. Cool off from the summer heat with this refreshing stone fruit sangria. Or go savory, and use plums to make our one-pan basil and plum pork chops!

Plum Tart Recipe

An all-butter tart crust filled with frangipane and sliced plums.

Prep time 15 minutes to 20 minutes

Cook time 1 hour 15 minutes

Makes 1 (9-inch) tart

Serves 8 to 10

Nutritional Info


  • 6 tablespoons

    (3/4 stick) unsalted butter

  • 1

    recipe påte sablée or tart crust, made through Step 8 and refrigerated

  • 1/3 cup

    granulated sugar

  • 2

    large eggs

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    almond extract (optional)

  • 1 1/4 cups

    almond flour or almond meal

  • 1/4 teaspoon

    kosher salt

  • 4 to 5

    medium plums (1 to 1 1/2 pounds total)

  • 2 tablespoons

    raw or demerara sugar

Serving options:

  • Vanilla ice cream

  • Heavy cream, for drizzling


  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Cut 6 tablespoons unsalted butter into 3 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes.

  2. Meanwhile, blind bake the crust. Line the chilled dough with parchment paper or aluminum foil. Fill the inside with pie weights or beans. Bake until the edges just begin to brown, 15 to 20 minutes. Remove the weights and paper or foil. Let cool completely, about 30 minutes.

  3. While the crust is cooling, make the frangipane. Add 1/3 cup granulated sugar to the bowl of butter and beat on medium speed with the paddle attachment until pale and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula. With the mixer on low, add 2 large eggs one at a time, waiting until the first is completely incorporated before adding the second.

  4. Scrape down the sides of the bowl again. Add1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using and beat on medium speed until just combined, about 1 minute. It will look curdled, but that’s okay.

  5. Add 1 1/4 cups almond flour and 1/4 teaspoon kosher salt and beat on low speed until just combined, about 30 seconds. Use the spatula to scrape down the sides of the bowl and finish folding in the flour until combined and smooth. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.

  6. Halve and pit 4 to 5 medium plums, Cut into 1/2-inch thick slices.and slice 4-5 medium plums into 1/2 inch slices. Heat the ovento 350ºF. Transfer the frangipane to the tart shell and spread into an even layer with an offset spatula. Decoratively arrange the plum slices over the frangipane, overlapping them slightly. Sprinkle with 2 tablespoons raw sugars. Place the tart on a baking sheet.

  7. Bake until the frangipane is puffed and golden brown, and the plums are tender, about 55 minutes. Let cool 5 to 10 minutes before serving. Serve with vanilla ice cream or a drizzle of heavy cream.

Recipe Notes

Make ahead: Frangipane can be made up 2 days in advance. Tart dough can be made 1 day in advance. Keep both refrigerated until ready to use.