Classic Plum Frangipane Tart: Authentic Recipe for Buttery Crust and Juicy Fruit

• Dough:
  • 200 g flour
  • 100 g butter
  • 1/2 glass water
  • 1/2 teaspoon fine salt
• Frangipane cream:
  • 1 whole egg
  • 1 egg yolk
  • 100 g sugar
  • 50 g butter
  • 100 g ground almonds
  • 1 tablespoon plum brandy (eau-de-vie)
• Garnish:
  • 1 kg ripe, fragrant plums
  • 50 g sugar
  • 1/2 tablespoon sugar

• Preparation time: 30 minutes
• Cooking time: 45 minutes

Difficulty: Intermediate

This timeless French recipe from Les Bons Desserts by Baudoin combines a crisp shortcrust pastry, rich almond frangipane, and fresh plums for an irresistible dessert. With years of perfecting classic patisserie, here's how to achieve bakery-quality results at home.

Prepare the shortcrust pastry dough and let it rest for 30 minutes. Roll it out and line a pie pan.

Meanwhile, make the frangipane cream: Beat the whole egg with the egg yolk, 100 g sugar, melted 50 g butter, and ground almonds until smooth. Flavor with plum brandy (eau-de-vie).

Pour the cream over the raw dough. Wash the plums, halve them, and remove the pits. Arrange the halves, rounded side up against the cream, slightly overlapping—they'll shrink during baking.

Sprinkle with 50 g sugar. Bake for 45 minutes in a hot oven (th. 6 – 220°C).

Serve warm or cold for the best flavor.

Source: Les Bons Desserts. Baudoin.