By Erin Walgamuth
Summer is officially here and so are a variety of luscious fruits. I have been waiting until ripe plums are plentiful to share this recipe with you. Don’t be intimidated by the name, Frangipane just means an almond flavored filling.
I make this tart every summer and there isn’t a crumb left when all is said and done. Use black plums if you can find them as they have a small pit and are the sweetest of all plums in my opinion.
Look for plums that are slightly tender, not mushy. If they are not ripe enough when you buy them, just let them sit out at room temperature for a couple of days as they will continue to ripen.
If you make it, they will come.
Plum Frangipane Tart
Pre-heat oven to 375 degrees
Makes 1-9 inch tart. You will need a 9 inch tart pan with removable rim.
1 ¾ cup all-purpose flour
¼ cup almond meal
¼ cup sugar
8 tablespoons cold butter cut into small pieces
1 teaspoon vanilla
3 tablespoons or more ice water
3 ripe black plums about 12oz. cut into 36 slices
1 tablespoon butter
1 tablespoon raspberry jam
1 tablespoon dark brown sugar
6 tablespoons of room temperature butter
½ cup sugar
1 extra large egg
½ cup almond meal
1 teaspoon almond extract
1 tablespoon all-purpose flour
Trader Joe’s carries almond meal in their nut section.
Put flour, almond meal and sugar in the bowl of a food processor. Pulse 8 times to combine. Add cold butter pieces and vanilla. Pulse until mixture looks like course meal. Add ice water and pulse until clumps start to appear. Dump dough onto a sheet of plastic wrap. Form into a ball, then press into a disk. Wrap with plastic wrap and chill for at least a half hour or overnight.
Melt butter in a 12 inch non stick sauce pan on medium-low. Add sugar and jam. Stir to combine with a wooden spoon. Add plum slices in a single layer. Cook plums for 3 minutes on each side. Turn off heat and let rest while you make the frangipane.
In a medium bowl, cream butter and sugar on low speed of an electric hand mixture until creamy. Add egg, blend until just combined. Add almond meal, almond extract, and flour mix until just combined. Set aside.
Remove pastry from refrigerator. Remove plastic wrap. Place pastry on a lightly floured surface and roll out to an 11 inch circle. Fit into a 9 inch tart pan and fold edges over into pan to create a double wall. Press edges into fluted rim. Make sure edge of dough is even with the top rim of the pan.
Use a spatula to pour frangipane into the tart crust. Smooth frangipane evenly to cover crust. Place the plums on top of the frangipane in concentric circles starting at the edge of pan, or randomly if you like.
Bake the tart for about 20-25 minutes or until golden brown and set in the middle. My oven cooks hot so I had to loosely cover the tart with aluminum foil for the last few minutes to prevent it from turning too dark.
Remove cooked tart from oven and place on a rack to cool. When tart is cool, remove tart rim. Serve at room temperature. Refrigerate any left-over’s, which I can assure you there will be none of.
P.S. If you like, you can reserve the cooked plum sauce mixture, warm it gently and drizzle over sliced tart pieces.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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