Plums symbolize the end of summer for me. Something like that the holidays are over and so is the fooling around our garden full of fruits, except plums! These always come around end of August. And so I am now enjoying them as much as I can. If you love plums like me or you just want to make happy your family / friends with something sophisticated for the afternoon tea / coffee, let just inspire yourself with this recipe. Plum Tart with Almond Filling is a yummy tart with frangipane alias mixture of ground almonds, butter and sugar, covered with slices of plums.
One of my top discoveries in terms of tarts in Belgium are the „frangipane“ style tarts. Frangipane is a popular pastry filling in Belgium / France. It is made from almonds and it is a moist and tasty filling in croissants and tarts.
P.S. If you like almond filling, check out also my Pear Tart with Almond Filling!
Once I was looking for a better than a casual plum tart recipe, I didn’t resist and tried the plum tart with almond filling and I directly felt in love! During the last 2 years I have tried and adapted various recipes, but for the almond filling I stick 95% to the recipe that I found on the blog La Popotte de Manue, where Stévia is used instead of sugar (and yes, this is a good thing as the tart is already full of calories thanks to butter and almonds). Try it and see! (If you do not like stévia, there is an equivalent of sugar in the recipe too.) Don’t be scared, as this is a very tasty and easy tart to make!
- 220 g all-purpose flour
- 80 g butter, room temperature, cut into cubes
- Pinch of salt
- 1 egg
- 2-3 tbsp. cold water
- 50 stevia / 100 g sugar
- 100 g butter, melted
- 2 eggs
- 200 g ground almonds
- ½ tsp. almond extract
- Tbsp. flour
- 9 plums
- Tbsp. stevia / sugar
- Prepare the crust: In a bigger bowl using a hand mixer or in a food processor, blend the flour with a pinch of salt. Add butter and blend together until the mixture reminds streusel. Add an egg and blend again. Add 2-3 tbsp. cold water and knead the dough with your hands until consistent and homogene. Work out a ball, wrap up and leave at least 30 minutes in the fridge.
- Prepare the tart: Preheat the oven to 180°C. Mix stevia / sugar with melted butter until creamy, stir in eggs one by one. Incorporate ground almonds and almond essence, mix until combined. Sprinkle with a tbsp. flour and mix well. Slice plums and set aside.
- Take the dough out from the fridge and roll it out on a piece of baking sheet into a shape of the tart pan. Place the baking sheet with the pastry in a tart pan and gently press so that it presses against sides and bottom. Spread the frangipane filling on the pie pastry and top with sliced plums. Sprinkle with 1 tbsp. stevia / sugar and bake for about 40 minutes.
Have you tried the recipe for Plum Tart with Almond Filling? Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands !