Equipment
Ingredients
Sweet Pastry (Pate Sucree)
- 200 g plain flour
- 40 g icing sugar
- 1 g fine sea salt
- 100 g unsalted butter, cold and cubed
- 1 egg yolk
- 15 ml iced water
Almond Frangipane
- 100 g unsalted butter, softened to room temperature
- 100 g caster sugar
- 100 g almond meal
- 20 g plain flour
- 2 eggs, room temperature
- 5 ml vanilla extract
- 2 ml almond extract
- 1 g fine sea salt
Plum Topping and Glaze
- 5 plums, halved and pitted
- 45 g apricot jam, smooth or strained
- 15 ml water
Nutrition (per serving)
Method
Combine the plain flour, icing sugar, and fine sea salt in a mixing bowl.
Add the cold cubed butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
Add the egg yolk and mix gently. Add iced water a few drops at a time just until the dough comes together into a cohesive ball.
Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour to relax the gluten.
Roll the chilled dough out on a lightly floured surface to a 3mm thickness. Carefully lift the dough and line the tart tin, pressing it gently into the fluted edges.
Trim the excess pastry leaving a slight overhang. Chill the lined tart shell in the refrigerator for 30 minutes to prevent shrinkage during baking.
Preheat the oven to 180C/350F. Prick the base of the chilled pastry with a fork, line with parchment paper, and fill with ceramic baking weights. Bake for 15 minutes.
Carefully remove the parchment paper and weights. Return the tart shell to the oven for a further 10 minutes to completely dry out the base.
While the shell cools, prepare the frangipane. Cream the softened butter and caster sugar together in a bowl until pale, light, and fluffy.
Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the vanilla and almond extracts.
Gently fold in the almond meal, plain flour, and salt until completely combined into a smooth, thick paste.
Spread the frangipane evenly over the base of the cooled tart shell using an offset spatula or the back of a spoon.
Arrange the plum halves cut-side down into the frangipane, pressing them down very slightly.
Lower the oven temperature to 170C/340F. Bake the assembled tart for 45 to 50 minutes.
Heat the apricot jam and water in a small saucepan until simmering. Pass through a fine sieve if lumpy, then brush the hot glaze generously over the warm tart and fruit.
Allow the tart to cool completely in its tin on a wire rack before carefully removing the sides and slicing.
Chef's Notes
- Blind baking the crust is non-negotiable. A properly cooked base provides the necessary structural contrast to the soft frangipane and juicy fruit.
- Selecting firm but ripe plums is crucial; overly ripe fruit will release too much moisture and disintegrate, while firm plums maintain their shape and provide a sharp acidic contrast to the sweet almond filling.
- Temperature control is the secret to perfect frangipane. Ensure your butter and eggs are both at a warm room temperature (around 20C) so they emulsify flawlessly into a light, aerated batter.
- The apricot glaze serves a dual purpose: it provides a professional patisserie shine and creates a seal that helps preserve the moisture of the frangipane.
- For a refined presentation, lightly score the skin of the plums multiple times before baking; this allows them to fan out beautifully as they cook and soften.
Storage
Refrigerator: 3 days — Store in an airtight container. The pastry will soften over time.
Freezer: 1 month — Freeze whole or in slices wrapped tightly in plastic wrap and foil.
