This plum almond tart recipe is a variation on a frangipane - a French almond-based filling that is topped with fruit and baked in a tart shell from food blogger Aube Giroux of the Kitchen Vignettes blog.
2 Tbsp. apricot jam or berry jelly (red currant works well)
1 Tbsp. water or amaretto
Directions
Preheat oven to 350F. Butter a 9-inch round tart pan (or a 13 x 4-inch rectangular one) with a removable bottom.
In a large bowl, cream the butter, 1 1/2 cup ground almonds and 1/2 cup sugar together until uniform and silky.
Add the vanilla and eggs and beat together well. Gently add the flour, being careful not to over-mix. Pour this batter into your tart plate and spread evenly with a spatula.
Cut the plums in half and push gently them into the batter, cut side up.
Bake for 40 to 45 minutes or until a deep golden.
Remove from the oven. Allow to cool in the pan for 15 minutes. Remove the tart (by pushing out the bottom of the tart plate).
In small saucepan, combine the jam or jelly with the water or amaretto.
Heat and mix together until jelly melts and a uniform glaze forms.
Brush this gently onto your tart. (If you opt out of making the glaze, this tart looks very pretty sprinkled with a little confectioner's sugar).
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