Autumn Plum Tart with Frangipane

makes one 9” tart

There is nothing like a frangipane tart, the mellow but distinct sweetness of almond cream bathing a delightful crust. Baked goods made with seasonal fruit always have a certain panache since the fresh fruit really does stand out, upleveling the recipe in a way that subpar or out-of-season ingredients cannot.

This recipe is from The SoNo Baking Company Cookbook, written by pastry chef and bakery owner John Barricelli, and is the perfect autumn teatime (or anytime) treat. I’ve added adaptations for those who are gluten-free (like yours truly). The plums’ subtle tartness is a welcome counter to a sweeter frangipane base, and a wonderful twist on the traditional French combination of apricot and almond. (And as a result, it won’t leave you feeling like you’ve overindulged - bonus!) Don’t let the triple-part recipe scare you off – it’s really quite simple and totally worth the few extra minutes to comb through it. There are a few important things to note as you whip up your tart, however, so please take note below.

Of Note:

∙ If you’d like to make a gluten-free version, cup-for-cup gluten-free flour works well here, but be sure to add xanthan gum where noted. (The version in the photos is GF.)

∙ Roll out gluten-free dough between two pieces of plastic wrap, as unlike traditional dough, it cannot handle the incorporation of additional flour while rolling. When ready to fit to pan, peel one side of plastic wrap from the dough, placing the exposed side down. Once the dough is placed in the pan, gently remove the other piece of wrap and press into the bottom and sides as per the instructions.

∙ You can use either jam or preserves – whichever is available – and I find that apricot jam isn’t hard to strain since it lacks seeds.

∙ When the tart comes out of the oven, you should end up with a beautiful brown edging on the plums thanks to the sprinkled sugar; puffed up, golden frangipane in between; and a golden brown crust.

Now that we’ve sorted out some details, throw on an apron and get baking. Be sure to accompany a freshly baked slice with a piping hot cup of your favorite tea, curled up in a sunlit or rain-spattered window, phone-free, soaking in the fall feels. It’s simply plumdiddlyumptious.

x Alexandra

Ingredients

Pâte Sucré

(You’ll need just half of the recipe below. The other half can be stored in the fridge for two days or wrapped in dry waxed paper and then a double layer of plastic wrap for 2 weeks. But I can be certain you’ll use the other half soon enough!)

2 c. all-purpose or gluten-free* flour

*½ t. Xantham gum if using gluten-free flour

1 c. unsalted butter (room temperature)

¼ c. sugar

1 t. Salt

1 large egg

1 large egg yolk

Almond Cream

½ c. blanched whole almonds 

6 T. sugar

1 t. Salt

6 T. unsalted butter (at room temperature)

2 large eggs (at room temperature)

1 ½ t. almond extract

Filling

¾ apricot jam or preserves, strained

1 ¼ to 1 ½ lb (6-8) ripe plums (peeled, halved, pitted, and cut into ½-in wedges)

1-2 T. sugar for sprinkling on top

Preparation

Prepare the Pâte:

1. Whisk the flour (and xanthan gum, if using) in a bowl to aerate and set aside.
2. Using a stand mixer with a paddle attachment, beat butter, sugar, and salt on medium-high speed for about 3-4 minutes or until light and fluffy, scraping down the sides of the bowl at least once.
3. Add the egg and egg yolk, mixing until combined.
4. Add the flour and beat until absorbed.
5. Remove the dough from the bowl and divide it into halves, flattening each half into disks and wrapping each in plastic wrap. Refrigerate for at least two hours.

Note: The Pâte should be chilled but malleable when you go to roll it out. If it’s too warm it will fall apart when you try to place it into the pan; if it’s too cold, it will be hard to roll, the edges will crack early,  and it will be challenging to get into the pan without cracking further. It should warm up enough within about 10-15 minutes of resting on the countertop.

6. Lightly flour your pastry board or countertop (if you have a marble board, they work like a charm) and roll one disk out until it’s about 12 inches around, ⅛ inches thick. Be careful not to over-flour the board. If you’re working with gluten-free dough, please  see the notes in the introduction. 
7. Using a 9-inch fluted tart pan with a removable bottom, fit the dough into the pan, pressing gently on the bottom and sides, allowing the excess dough to hang over the edges of the pan. Gently press the excess dough away from the pan, taking care not to mash more into the sides of the pan and thus make the edges thicker. Refrigerate for 30 minutes.

Prepare the Almond Cream:

1. Put the almonds, sugar and salt in a food processor and pulse for about 10 seconds or until finely ground.
2. Add the butter in 6 pieces and blend until incorporated.
3. Add the eggs one at a time and blend until incorporated, scraping the sides of the bowl after each addition.
4. Add the almond extract and blend.
5. Finally, add the flour and process until evenly combined.

Prepare the Tart:

1. Place the oven rack in the lower third of the oven and preheat to 375°F (190°C). Place a non-stick silicone baking mat on a sheet pan.
2. Spread ¼ c. of the jam on the bottom of the tart shell, following gently with the almond cream, taking care not to blend the two layers of filling.
3. Gently press the plum wedges onto the filling, rounded side down, arranging in a circle around the edge of the tart and moving inward until the cream is covered. (Feel free to try a pattern of your choosing, but be sure to use all of the plum slices in a single layer for the best tart.)
4. Sprinkle all over with sugar and place the tart on the baking sheet.
5. Bake for 40-45 minutes, rotating after 30 minutes, until the crust is golden brown and the cream is also golden and puffed up in between the plums. The plums should have a deep brown edging, thanks to the sugar. Rest on a wire rack.
6. Warm the remaining ½ c. jam over low heat until it becomes liquid and strain it.
7. Brush the top of the warm tart with the jam and allow to cool completely.
8. When ready to serve, remove the sides of the tart pan and slice.

Indulge yourself, and savor every.single.bite.