Fresh plums baked into a sweet almond paste filling over a flaky almond crust. Divine.
In case you didn’t know.
I was clueless about frangipane, only hearing of it in passing without knowing what it was. The word frangipane (fränjiˈpän) itself is like music to my ears. And my taste buds too.
Frangipane is almond paste. Magical almond paste. Grinding almonds up with sugar (& butter) is much like grinding up hazelnuts with chocolate to make Nutella. The result is the same. Heaven-sent.
The soft, almond-infused filling bakes up light and fluffy and highlights the tart, juicy plums and the tender, buttery crust.
This was the highlight of all the summer desserts I baked. Unforgettable.
Frangipane. . . I love you.
Fresh plums baked into a sweet almond paste filling over a flaky almond crust.
- In a food processor blend flour, almonds, sugar and salt until nuts are finely ground. Pulse in butter until mixture resembles coarse meal.
- Mix in almond extract and enough water to form moist clumps. Knead dough on a floured work surface until everything is well combined. Form into a disk and wrap in plastic. Refrigerate 1/2 to 1 hour until firm.
- Pulse all the filling ingredients together except the plums in a food processor until almonds are finely ground. Spread the filling evenly in the prepared crust.
- Press the plum halves skin side down into the filling.
- Bake tart on baking sheet about 30 minutes until the filling is puffed and lightly brown and the plums are tender. Remove to a wire rack.
- In a small heavy-duty saucepan over medium heat stir jam and brandy until mixture boils. Strain the glaze through a wire strainer with a bowl underneath. Brush generously all over plums. Cool completely.
- Push pan bottom up to free tart from pan or if using a pie pan carefully slide out onto a platter or cutting board. Cut tart into wedges and serve with whipped cream.
Adapted from Epicurious