Plum and Almond Tart
Experience the perfect balance of sweet and tangy with this luscious Plum and Almond Tart, a dessert that blends rustic charm with a touch of elegance. Featuring a buttery homemade pastry base, this tart is filled with a rich almond frangipane and crowned with vibrant, juicy plums that caramelize beautifully as they bake. A scattering of flaked almonds adds a delightful crunch, while a dusting of powdered sugar offers a finishing touch of sweetness. Whether served warm with a dollop of whipped cream or paired with a scoop of vanilla ice cream, this tart is sure to delight at any occasion. With its combination of seasonal fruit and nutty goodness, this timeless recipe is an impressive yet approachable treat to share with family and friends!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cut into cubes)
- 50 grams Granulated sugar
- 2 large Egg yolks
- 2 tablespoons Cold water
- 100 grams Ground almonds
- 100 grams Caster sugar
- 100 grams Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 5 medium Plums (ripe, halved and pitted)
- 30 grams Flaked almonds
- 1 tablespoon Powdered sugar (for dusting, optional)
Instructions
In a mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, cubed butter to the bowl and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Add the egg yolks and 2 tablespoons of cold water. Mix gently to form a dough. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a tart tin (approximately 23 cm in diameter).
Carefully press the dough into the tin, trimming any excess. Prick the base with a fork, line with baking parchment, and fill with baking beans or weights.
Blind bake the tart shell for 10 minutes. Remove the parchment and weights, then bake for another 5 minutes until lightly golden. Set aside to cool.
To make the almond filling, beat the softened butter and caster sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the ground almonds and vanilla extract until thoroughly combined.
Spread the almond mixture evenly over the cooled tart shell.
Arrange the plum halves, cut side up, on top of the almond filling, gently pressing them in slightly.
Sprinkle the flaked almonds evenly over the tart.
Bake in the preheated oven for 35–40 minutes, or until the filling is golden and set.
Allow the tart to cool slightly in the tin before removing.
Dust with powdered sugar before serving, if desired. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 115.1 g | 576% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 378.4 g | 138% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 197.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 540 mg | 42% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
