Description
A delicate and luscious French Almond Plum Tart featuring a buttery shortbread crust topped with rich almond frangipane and fresh, thinly sliced plums arranged beautifully. Finished with a glossy apricot glaze, this tart perfectly balances sweet and tart flavors for a stunning dessert.
Ingredients
Crust
- 1 Ridiculously Easy Press-in Shortbread Tart Crust (sweet version), prepared in a 9-inch tart pan
Frangipane
- 7 tablespoons very soft butter
- ⅓ 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
Plum Topping
- 4-5 fresh plums (red plums recommended; black plums, apricots, or nectarines also suitable)
- 1 ½ tablespoons granulated sugar (preferably vanilla sugar) for sprinkling
Glaze
- 2 tablespoons apricot jam (or apple or currant jelly; use 3 tablespoons if straining apricot jam)
Instructions
- Prepare the crust: Make the Ridiculously Easy Press-in Shortbread Tart Crust according to the sweet crust instructions, pressing it into a 9-inch tart pan. Bake it first if required and then let it cool completely before proceeding.
- Preheat oven and prep pan: Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper or foil and set aside to place the tart on for baking.
- Make the frangipane: In a medium bowl, whisk the very soft butter and ⅓ cup granulated sugar together until well combined. Add the eggs, vanilla extract, and almond extract, whisking again until fully incorporated. Stir in the all-purpose flour, almond flour, and kosher salt until a smooth mixture forms.
- Assemble frangipane in crust: Spread the prepared frangipane mixture evenly into the cooled tart crust and set aside.
- Prepare plum topping: Slice plums in half vertically, remove pits, and then cut each half into thin slices about ⅛-inch thick. Reserve smaller slices for inner rings if desired.
- Arrange plums on frangipane: Starting from the outside edge, arrange plum slices overlapping each other and gently pressing into the frangipane. Continue layering in concentric circles moving inward. Fill any center gaps with overlapping or rolled slices for a decorative effect.
- Sprinkle sugar and bake tart: Evenly sprinkle 1 ½ tablespoons granulated sugar over the arranged plums. Place the tart pan on the prepared sheet pan and bake for 25-35 minutes, or until the tart center is set and does not jiggle when the pan is gently shaken.
- Glaze the tart: Warm the apricot jam or jelly in the microwave for 20-25 seconds or gently heat in a small saucepan until thinned. If using chunky apricot jam, strain it through a fine-mesh sieve for a smooth glaze. Brush the warm glaze evenly over the surface of the baked tart.
- Cool and serve: Transfer the tart to a cooling rack and let cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream for a delicious finish.
Notes
- The Ridiculously Easy Press-in Shortbread Tart Crust ensures a perfect buttery base that crisps up nicely.
- You can substitute plums with apricots or nectarines for variation.
- Vanilla sugar for sprinkling adds a subtle, aromatic flavor but regular granulated sugar works well too.
- If the apricot jam is chunky, straining it provides a smooth, shiny glaze on the tart.
- Use almond flour (not almond meal) for a fine texture in the frangipane.
- Ensure the tart is fully cooled before slicing to maintain its structure.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
