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French Almond Plum Tart (Tarte Et Creme D'amande)

With a buttery press-in crust, a layer of sweet frangipane and a beautiful roasted plum topping, this crazy delicious French Almond Plum Tart is easy to make but looks like it came from a fancy French patisserie!
Course Breakfast/Brunch, Dessert
Cuisine French
Keyword Almond Cream Tart, Frangipane Tart, French Almond Plum Tart
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 173 kcal
Author Chris Scheuer

Ingredients

For the crust:

  • 1 Ridiculously Easy Press-in Shortbread Tart Crust (sweet version)

For the frangipane:

  • 7 tablespoons very soft butter
  • cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • 1 cup almond flour not almond meal
  • ¼ teaspoon kosher salt

For the plum topping:

  • 4-5 fresh plums I used red plums but you could also use black plums, apricots, nectarines...
  • 1 ½ tablespoons granulated sugar for sprinkling I love to use this Vanilla Sugar
  • 2 tablespoons apricot jam or apple or currant jelly Use 3 tablespoons if you're straining the apricot jam.

Instructions

For the prep:

  1. Prepare the Ridiculously Easy Press-in Tart Crust for "sweet crusts that will be further baked" in a 9-inch tart pan* - see notes below. Cool completely.

  2. Preheat the oven to 350˚F. Line a sheet pan with parchment paper or foil and set aside.

For the frangipane:

  1. Whisk together the soft butter and sugar in a medium size bowl until well-combined. Add the eggs and the vanilla and almond extracts. Whisk again until everything is incorporated.
  2. add the flours and stir well until all flour is incorporated.

  3. Spread the frangipane evenly into the prepared crust. Set aside.

For the plum topping:

  1. Slice the plums in half from top to bottom. Remove the pit then slice each half into thin slices (about ⅛-inch thick). (I like to save the smaller slices from either side for the inner ring of plums.)
  2. Starting on the outside edge, arrange the plum slices overlapping each other and pressing slightly into the Frangipane until you’ve gone all the way around the pan. Then start an inner ring, with the plum slices slightly overlapping the first row as well as each other. If there is a empty space left in the center after adding the second ring, you can add more overlapping slices or roll up the slices and insert them into the Frangipane as pictured above in the post.
  3. Sprinkle the plums evenly with the sugar. Place the tart pan onto the prepared sheet pan and bake for 25-35 minutes or until the tart does not wiggle in the center when the pan is gently jiggled.
  4. Warm the jam or jelly for 20-25 seconds in the microwave to thin it out. You can also do this in a small saucepan. If using apricot jam that’s very chunky with fruit, you can push it through a fine-mesh strainer to remove the chunks. Brush the jam or jelly over the surface of the tart. Place on a cooling rack to cool before slicing. Serve with whipped cream or a scoop of vanilla ice cream.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Inspired by Plum Lyon

**The nutritional ingredients information does not include the crust. Please see that recipe for its nutritional info.

*If your tart pan is larger (10-11 inches), I would prepare 1½ times the frangipane recipe and add 1-2 more plums.

Nutrition Facts
French Almond Plum Tart (Tarte Et Creme D'amande)
Amount Per Serving
Calories 173 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 45mg15%
Sodium 113mg5%
Potassium 51mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 326IU7%
Vitamin C 2mg2%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.