Name: French Almond Plum Tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1 unbaked tart crust; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup almond flour; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 4–5 ripe plums, sliced; 1 tablespoon powdered sugar (for garnish)

Why You’ll Love French Almond Plum Tart Recipe

This tart looks impressive but comes together with easy, straightforward steps. The press-in crust keeps things simple, the frangipane is mixed in one bowl, and the plum topping turns soft, jammy, and lightly caramelized in the oven. It is a wonderful dessert for late summer, dinner parties, brunch, or any time you want something a little special without a complicated process.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 prepared sweet press-in shortbread tart crust

For the frangipane:

7 tablespoons very soft butter
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 cup almond flour
1/4 teaspoon kosher salt

For the plum topping:

4 to 5 fresh plums
1 1/2 tablespoons granulated sugar
2 tablespoons apricot jam, apple jelly, or currant jelly

Directions

Prepare a sweet press-in tart crust in a 9-inch tart pan and let it cool completely.
Preheat the oven to 350°F. Line a sheet pan with parchment paper or foil.
In a medium bowl, whisk the soft butter and sugar until well combined.
Add the eggs, vanilla extract, and almond extract, then whisk again until smooth.
Stir in the all-purpose flour, almond flour, and salt until fully incorporated.
Spread the frangipane evenly into the cooled tart crust.
Slice the plums in half, remove the pits, and cut each half into thin slices.
Arrange the plum slices in overlapping circles over the frangipane, starting from the outside edge and working inward.
Sprinkle the plums evenly with sugar.
Place the tart pan on the prepared sheet pan and bake for 25 to 35 minutes, or until the center is set and no longer wiggles when gently shaken.
Warm the jam or jelly briefly until loosened, then brush it over the warm tart for a glossy finish.
Cool before slicing. Serve as is, or with whipped cream or vanilla ice cream.

Servings and timing

This recipe makes 12 servings.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

You can easily change this tart to suit what you have on hand. Apricots are a classic alternative and work beautifully with the almond filling. Nectarines also make a great substitute. For a slightly different finish, use apple jelly or currant jelly instead of apricot jam. You can also serve the tart with whipped cream, crème fraîche, or vanilla ice cream for an extra-special dessert.

Storage/Reheating

Store the tart covered at room temperature for up to 1 to 2 days if your kitchen is cool. For longer storage, refrigerate it and bring it closer to room temperature before serving for the best texture. This tart also freezes well. To reheat, warm individual slices briefly in a low oven until just heated through. It is delicious warm, though it slices most neatly at room temperature.

FAQs

Can I use apricots instead of plums?

Yes. Apricots are a traditional and delicious substitute for the plums in this tart.

What is frangipane?

Frangipane is a soft almond filling made with butter, sugar, eggs, and almond flour, sometimes with a little flour added for structure.

Can I make the crust ahead of time?

Yes. The crust can be made a day or two in advance, and it can also be frozen for longer storage.

Do I need a tart pan for this recipe?

A 9-inch tart pan is ideal for the recipe as written and helps give the tart its classic shape.

Can I use almond meal instead of almond flour?

It is better to use almond flour. Almond meal is coarser and can make the frangipane less smooth.

How do I know when the tart is done baking?

The tart is ready when the center looks set and does not wiggle when the pan is gently shaken.

Why do you brush jam over the top?

The jam adds shine, helps keep the fruit moist, and gives the tart a little extra sweetness.

Can I serve this tart warm?

Yes. It is very good warm, especially with whipped cream or vanilla ice cream.

Does this tart need to be refrigerated?

It can sit at room temperature for a short time, but refrigeration is best if you want to keep it longer than a day or two.

Can I freeze leftovers?

Yes. This tart freezes well, making it a nice make-ahead dessert option.

Conclusion

French Almond Plum Tart is the kind of dessert that feels elegant without demanding complicated techniques. Between the crisp press-in crust, rich almond filling, and glossy roasted fruit, every bite is balanced, tender, and full of flavor. It is a lovely recipe to make when plums are in season, but it is just as adaptable with other stone fruits too.