Plum Tart with Almond Cream

Frangipane is a rich almond cream commonly used in French pastry for making sweet tarts or pies, as the French call these beloved desserts made from shortcrust pastry. The cream tastes very similar to marzipan and is also used as a filling for cookies, croissants, pancakes, and sweet toasts. Since we find almonds and plums to be an excellent combination, we used this delicious almond cream as a filling for a delightful plum tart.

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Almond cream

  • 100 g Butter, unsalted

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 2 piece Egg, fresh

  • 90 g Nuts, almonds

  • 50 g Flour, Wheat, bread flour

Dough

  • 250 g Flour, Wheat, bread flour

  • 50 g Powdered sugar

  • 1 pinch Salt, table

  • 180 g Butter, unsalted

  • 1 piece Egg, fresh

  • pieces Water

  • 2 spoons Marmalade, orange

  • pieces Plum

Steps

  1. First, prepare the dough. Sift the flour into a bowl and mix it with sifted powdered sugar and salt. Add the diced butter and fat, and using your fingertips, rub it into the dry ingredients while lifting the mixture to make it airy and crumbly. Add the egg and enough cold water to quickly knead the ingredients into a dough.

  2. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for one hour.

  3. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a circle. Transfer the dough to a 24 cm tart pan using a rolling pin. Gently press it against the bottom and sides of the pan. Fold the excess dough inward to form an edge. Prick the bottom of the dough with a fork in several places, then cover it with a piece of parchment paper and spread dry beans, rice, or baking beads over it. Place the pan in the oven preheated to 180°C for 15 minutes.

  4. Meanwhile, prepare the almond cream. Cream the butter with regular and vanilla sugar for 2-3 minutes until light, fluffy, and creamy. Gradually mix in the eggs, one at a time. Continue mixing until the eggs and butter are well combined into a smooth cream. Add the ground almonds and flour, and mix everything well to form a uniform and thick cream.

  5. Wash and dry the plums. Cut them into halves and remove the pits, then slice them into wedges.

  6. When the dough turns a light golden brown, remove the pan from the oven and carefully remove the parchment paper and beans, rice, or baking beads. Spread the dough with marmalade, then add the almond cream, spreading it evenly over the entire surface. Arrange the sliced plums over the cream.

  7. Bake the tart in the preheated oven for about 30 minutes. It is done when the almond cream turns golden brown.

  8. Let the tart cool before serving. When serving, you can optionally add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Nutrition Information (Per 100g)

  • Calories: 277.06 kcal
  • Fat: 16.23 g
    • Saturated Fat: 8.39 g
  • Carbohydrates: 27.76 g
    • Sugars: 13.77 g
  • Protein: 4.14 g
  • Fiber: 1.29 g