Food & dining

Recipe for plum frangipane tart

Karoline Boehm Goodnick for The Boston Globe

Serves 8

Frangipane is an almond mixture baked into dough and often topped with sliced fruit, here plums. Serve the tart with ice cream or whipped cream, or serve plain. You will need an 11-inch tart pan with a removable base.


1cup all-purpose flour
½cup whole-wheat flour
2tablespoons granulated sugar
½teaspoon salt
½cup (1 stick) chilled
unsalted butter, cut into ½-inch cubes
2tablespoons milk
Extra all-purpose flour (for sprinkling)

1. Have on hand an 11-inch tart pan with removable base and a rimmed baking sheet lined with parchment paper.


2. In a food processor, combine the all-purpose and whole-wheat flours, granulated sugar, and salt. Pulse until combined. Add the butter and work the mixture until it resembles coarse meal.

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3. In a bowl, stir the milk and egg. Add egg mixture to the flour mixture and pulse until the dough forms large clumps. Turn the dough out onto a clean counter. Form into a ball, wrap in foil, and refrigerate for 2 hours.

4. On a lightly floured counter, roll the dough to a 13-inch round. Transfer to the tart pan, pressing it into the bottom and sides. Trim away any overhang. Refrigerate.


1cup almond paste
¼cup (½ stick) unsalted butter, at room
2tablespoons granulated sugar
¼teaspoon almond extract
½teaspoon salt
3tablespoons flour
6plums, halved, pitted, and sliced into thin wedges
Demerara sugar (for sprinkling)

1. Set the oven at 375 degrees.


2. In an electric mixer fitted with a paddle (if you have one) or whisk, beat the almond paste, butter, granulated sugar, almond extract, and salt on medium speed for 3 minutes. Add eggs, one at a time, beating until incorporated. With the mixer set on low speed, beat in the flour.

3. Using a metal spatula, spread the almond mixture in the dough. Arrange the plum slices in overlapping concentric circles on the filling, beginning at the edge of the pan and working your way toward the center. Sprinkle with demerara sugar.

4. Set the tart pan on the parchment. Bake for 1 hour or until the fruit is bubbling and crust is golden. Transfer to a rack to cool.

Andrea Pyenson