Frangipane Tart with Black Doris Plums

I made this tart recently as a special dessert. It turned out to be a real treat – not overly sweet, with the lovely tartness of the fruit balancing the rich frangipane filling. I served it with Kapiti’s Black Doris Plum ice cream, which was absolutely delicious. It also goes well with a spoonful of plain yoghurt if you prefer something lighter.

My Take

I only made a half quantity of the recipe, and that was plenty for four of us. To be honest, it probably could have stretched to six smaller serves. I combined the classic frangipane filling with a pastry recipe that I’ve shared before in my pineapple meringue pie post. This time, I added a little grated lemon zest into the pastry for extra flavour.

For the fruit, I thought about using raspberries, but those pesky seeds are always a bit annoying, so I went with vibrant black plums instead. They looked lovely against the golden filling and added just the right amount of tartness. Of course, you could use any fruit you like – raspberry compote, peach halves, apricots if they’re in season, pears, or yellow plums would all work well.

Nisha’s Opinion

Nisha is never one to hold back, so I was a little concerned she might find it too rich. But no – she loved it! She has always liked the pastry I make, and she thought this tart had a perfect balance: the buttery base, the nutty filling, and just enough fruit on top. She also said there was no need for honey or icing sugar – it was fine as it was. And of course, with a scoop of ice cream on the side, who could resist?

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

💜 🍑 🥧 🍇 🥧 🍑 💜

Frangipane Tart with Black Doris Plums

• Servings: 6–8
• Prep Time: 25 mins
• Cook Time: 80 mins
• Difficulty: Moderate
• Rating: ★★★★★
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This tart is made with my homemade pastry, but packet pastry works too. The tart shell can be blind baked ahead, and the frangipane filling prepared a day or two in advance.

Recipe credit: Adapted and shared by Janet, inspired by classic frangipane tart recipes.

Ingredients

Pastry
• 1 batch homemade sweet pastry (see recipe link above)
Frangipane Filling
• 300g ground almonds
• 150g butter, softened
• 150g sugar
• 3 eggs
• 3 Tbsp flour
Topping
• 1 tin (about 400g) Doris black plums, drained and halved
• 1 Tbsp runny honey
• 1 Tbsp boiling water
• Icing sugar, to garnish

Directions

1. Prep the Tin: Preheat oven to 180°C. Roll out pastry to 3mm thickness and line a 25cm tart tin. Prick the base with a fork.

2. Part Bake Pastry: Bake for 20 minutes, then allow to slightly cool.

3. Make Frangipane: Beat butter and sugar until creamy. Add eggs one at a time, then mix in flour and ground almonds until smooth.

4. Fill Shell: Spoon the frangipane mixture into the slightly cooled pastry shell and spread evenly.

5. Add Fruit: Drain plums well, halve if needed, then gently press into the frangipane.

6. Glaze Fruit: Mix honey with boiling water. Brush a little over the plums.

7. Bake Tart: Bake for 50–60 minutes, covering with baking paper if browning too quickly. Brush again with glaze halfway through.

8. Finish & Serve: Once baked, brush with glaze again. Cool slightly. Dust with icing sugar before serving with yoghurt, ice cream, crème fraîche, or mascarpone.

Nutrition

Per Serving (8): Calories: 722, Fat: 49g, Carbs: 66g, Protein: 14g, Sugar: 38g

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet