Summer may be behind us, but stone fruits are an annual favorite. Try this recipe for a stone fruit tart with whatever fruit is in season in your area. Peaches, plums, pluots (that odd looking plum and apricot hybrid), as well as nectarines are all great options, and will be a perfect contrast to the vanilla almond scent of the frangipane filling.
Pair this stone fruit tart with a juicy, berry-forward Merlot, Pinot Noir, or a sparkling wine like Cava.
Plum Frangipane Tart
Cassandra Rosen, Crave Local Test Kitchen
For the Crust
- 1 disc pie whole wheat dough (1/2 package)
For the Frangipane
- 1 cup blanched almonds, ground fine
- 1/3 cup coconut sugar
- 5 tsp unsalted butter, room temperature
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp amaretto
- 1 teaspoon grated lemon peel
The Plums and Glaze
- 5 large plums, halved, pitted
- 2 tablespoons apricot jam
- 2 teaspoons apple brandy
Preheat oven to 375°F. Roll out the pie crust dough on a lightly floured surface to slightly larger than the base of your tart pan (if 9 inches, roll out to 13 inches). Transfer dough to tart pan with removable base. Gently press dough into tart pan; trim. Freeze crust for 20 minutes.
Place tart pan on a warm baking sheet. Pierce the crust with a fork, and bake crust 10 minutes. Pierce any bubbles that form. Continue to bake until crust is pale golden, about 10 minutes. Cool crust on baking sheet 15 minutes. Keep the oven on.
Blend the almond flour, sugar, butter, egg, vanilla, amaretto, and lemon peel until smooth. Spread frangipane filling in baked crust.
Half the plums, removing the pits if you haven’t done so already. Slice each half into parallel slices, skin side up. Press gently to fan slices. Repeat with remaining plum halves. Starting on the outside, place fanned plums, skin side up, atop frangipane; press gently to anchor. Continue to work your way to the center, until the frangipane is fully covered.
Bake tart on baking sheet until frangipane puffs through, and plums are golden and tender, approximately 30 minutes. Remove tart; transfer to a rack to cool
For the glaze:
Stir apricot jam and apple brandy in small saucepan over medium heat, bring to a boil. Strain the glaze, brush generously over plums. Cool completely. (Can be prepared the night before. Let stand at room temperature.)
To serve, remove the outer ring of the pan, and cut into wedges.