Plum Frangipane Tart

Plum Frangipane Tart


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

Summer baking at it’s best. Juicy and ripe red plums are just waiting to give you a beautiful summer dessert.

  • 1 1/2 Cups Vanilla Pastry Cream (Ingredients Listed Below)
  • 1 Cup Finley Ground Skin-On Almonds
  • 2 Large Eggs
  • 1/4 Cup Sugar
  • 5 Red Plums (Pitted & Halved)
  • Powdered Sugar For Dusting
  • Baked Tart Dough
  1. To make Vanilla Pastry Cream: Heat 1 cup whole milk and 1 cup heavy cream in medium-size saucepan over a medium-low heat until begins to simmer. Add 1/2 vanilla bean pod and seeds (split lengthwise and seeds scraped out and reserved). Turn off heat and let sit, covered, for 30 minutes. Rewarm milk mixture over a medium-high heat until almost simmering. Meanwhile, mix 4 large yolks and 1/2 cup sugar in a medium bowl. Blend in 3 tablespoons cornstarch and ½ teaspoon sea salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly for 4 minutes until thick as pudding. Pour custard through a strainer into a clean bowl. Throw away vanilla pod. Lay plastic wrap against surface of custard to keep skin from forming. Place in refrigerator for at least 4 hours and up to 4 days. Remove from fridge and whisk cold custard to smoothen it.
  2. Preheat oven to 350 degrees.
  3. In medium-size bowl blend vanilla pastry cream, ground almonds, eggs, and sugar. Spread into baked tart shell and top with plum halves.
  4. Place in oven on bottom rack and bake 50 to 60 minutes until filling is puffed, golden brown, and firm around the center when pressed.
  5. Remove from oven and let cool. Dust with powdered sugar before serving.
  6. Serves 8
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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