This delicious Plum Frangipane Tart is filled with almond cream and topped with juicy prune plums. The recipe can easily be adapted to use other (or no) fruit as well.
Preheat oven to 350 F. Prepare a pie crust in a large glass pie dish.
In a food processor, grind the almonds to a fine, dry powder, pulsing on and off and scraping the sides and to avoid grinding the nuts into a sticky, oily paste. Set aside. (Instead, you could also use 280 grams of almond flour).
In a medium bowl, combine the melted butter and the sugar. Stir well so that they are thoroughly and evenly mixed together. Add the eggs, one at a time, mixing well before you add the next one.
Add the ground almonds, almond extract, and salt, and stir to combine everything evenly.
Pour the thick filling into the warm par baked crust, top with pitted fruit and place on the middle rack of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when gently nudged, 40-60 minutes. (If the top starts to brown to much, cover with an aluminum foil tent at around 20 minutes). Allow to cool for at least 20 minutes and serve either warm or at room temperature.
Keyword plum almond tart, Plum Frangipane Tart
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