7-Ingredient Plum Frangipane Tart Recipe

French plum frangipane tart is a beloved late-summer and autumn dessert built on a sweet shortcrust pastry, almond frangipane, and ripe plums. Thinly sliced juicy plums arranged over a rich, nutty frangipane create a beautiful tart that is both elegant and comforting. This recipe highlights simple techniques and classic French flavors, making it ideal for home bakers who want a showstopping fruit tart without complicated steps.

Plums are in season for a short time, and they deserve a place on your baking calendar. This tart combines the sweetness and slight acidity of ripe plums with the tender, aromatic almond frangipane for a dessert that’s satisfying and refined.

I always welcome plum season. If you enjoy plums, try this tart or other plum desserts to make the most of the fruit while it’s at its peak.

I made this plum tart with almond frangipane to emphasize the plums’ natural sweetness. Any variety of plums works—dark-fleshed plums bring deeper color and a sweeter tang, while firmer, tarter varieties provide contrast. The combination of plum and almond is reliably delicious.

What is plum frangipane tart?

Plum frangipane tart (Tarte aux prunes et frangipane) is a classic French tart assembled with a sweet shortcrust pastry shell, an almond frangipane filling, and ripe plum slices. The frangipane, made from almond meal, butter, sugar, and eggs, sets during baking and supports the fruit so it remains evenly distributed rather than sinking to the bottom.

French plum tart recipe

• This plum frangipane tart is straightforward and suitable for novice and experienced bakers. It does not require blind baking—the frangipane fills and protects the crust.
• The plum and almond frangipane pairing is one of the best fruit-and-nut combinations, offering depth of flavor and an attractive appearance.
• The frangipane filling holds the fruit in place so the tart bakes evenly and the fruit remains suspended in the nutty cream.

Ingredients

Refer to the detailed recipe card below for precise measurements and full instructions.

• Sugar: Granulated or caster sugar works well.
• Butter: Use unsalted European-style butter if possible; remove from the fridge 1–2 hours before use to soften slightly.
• Flour: All-purpose flour for both crust and frangipane.
• Eggs: Room-temperature eggs; the recipe uses fractional egg amounts for accuracy.
• Almond meal: Store-bought almond meal or finely ground blanched almonds.
• Plums: Three large ripe plums; dark-fleshed varieties give the tart deeper color and sweeter flavor.
• Salt: A pinch enhances the overall flavor.

How to make plum frangipane tart

Step 1 — Make the shortcrust pastry: In a stand mixer or bowl, beat softened butter and sugar until smooth. Add the eggs and mix to combine. Sift flour with salt and add to the butter mixture, mixing until a uniform dough forms. Bring the dough together by hand, shape into a ball, wrap, and chill for at least 2 hours or overnight.

Step 2 — Line the tart pan: On a lightly floured surface, roll the chilled pastry into a circle large enough to line a 9-inch (23 cm) fluted tart pan with a removable bottom. Drape the dough over a rolling pin and transfer it to the pan. Press the dough into the base and sides, refrigerate briefly, then trim excess and prick the base with a fork.

Step 3 — Prepare the frangipane: In a mixer bowl, whisk together softened butter, sugar, almond meal, a small amount of flour, salt, and the eggs until smooth and homogeneous. The frangipane should be creamy and spreadable.

Step 4 — Assemble: Pour the frangipane into the prepared pastry shell and spread into an even layer with an offset spatula. Slice plum halves, remove stones, cut into thinner slices, and arrange them on top of the frangipane in a decorative pattern.

Step 5 — Bake and finish: Bake at 355°F (180°C) for about 35–45 minutes, until the frangipane is golden and a toothpick inserted in the center comes out clean. Let the tart cool in the pan, then unmold and transfer to a serving plate. Dust with icing (confectioners’) sugar before serving.

Expert Tips

1. Chill the dough long enough so it’s easy to handle—this hydrates the flour and firms the butter for a tender crust.
2. Arrange plum slices tightly for a neat pattern or scatter them for a more rustic look; both presentations work well.
3. Try different stone fruits—plumcots, pluots, peaches, or apricots—to vary flavor and color while using the same frangipane base.

Recipe variations

• Plum hazelnut frangipane: Substitute ground hazelnuts for the almond meal for a toasty, nutty twist.
• Peach or apricot frangipane: Replace plums with peaches or apricots and consider a few berries for contrast.
• Pear or apple frangipane: Thinly sliced pears or apples also pair beautifully with almond frangipane.
• Fig frangipane: Quarter fresh figs, brush cut sides with warm honey, and arrange them atop the frangipane.

Storing and freezing

Store a cooled plum frangipane tart covered in the refrigerator for up to 2 days. To freeze, wrap the tart tightly in plastic wrap and aluminum foil, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Recipe FAQ

Love fruit tarts? Try these next!

• Strawberry pistachio tart
• French fig tart
• Peach panna cotta tart
• French pumpkin pie
• Browse other tart recipes for inspiration

Recipe card

The nutrition information is provided as a guideline and may vary depending on ingredient brands and portion sizes.

This recipe was originally published in 2018 and has been updated since its first publication.