Plum Frangipane Tart

It has been awhile since I posted a new recipe and, now that my air conditioner is fixed, I have been in the mood to cook. I found this tart recipe in the September issue of Woman's Day magazine. It is GREAT and soooo easy (ssshhh Shelia, I am going to take this to our Thanksgiving get together and we will just let people think I worked hard on it!! Ingredients:

1 roll (7oz) almond paste (I love anything with almond paste in it!!)
1 refrigerated pie crust (I make my own pie crust but it was easier to buy this crust. Plus, it is in a perfect circle and that made assembly so much easier)
3 medium red or black plums (I used firm ones since they will be cooked and get softer)
2 TBS sugar (I used a little more than that because I dressed up the crust)

Heat your over to 450.

The recipe calls for you to roll your almond paste out between 2 sheets of plastic wrap until it is an 8 inch circle. I did that with the first tart I made and it was a pain in the butt! Almond paste cracks a lot. So, for the 2nd tart, I grated the paste up with a cheese grater.

Unroll the pie crust and place on your baking sheet. Place your almond paste on the crust in the middle. I marked off my 8 inch circle on the pie crust and sprinkled my paste evenly in that 8 inch circle. Cut each plum into 8 pieces and arrange on top of the almond paste. Sprinkle with sugar.
Fold edges of the pie crust over the plums leaving the middle totally open. At this point, even though the recipe did not call for it, I sprinkled a fed chopped almonds over the plums. I also lightly sprinkled water on the crust and topped it with some sugar to make the crust look more fancy.
Bake for 15 minutes. Reduce oven to 375 and bake 25 minutes or until crust is lightly browned and plums are juicy and tender. Remove to a wire rack to cool. Serve warm or at room temperature.

Everyone that has tried the tart has liked it. I think you could substitute different fruits and still come out with an impressive tart. The wonderful secret is the almond paste. I think it looks very impressive but it is really so very easy!!

So what new recipe have you tried lately?


  1. That would be GREAT with the peaches I am supposed to be canning today. (I hate to can peaches so anything else I can do with all these peaches we got off our tree is good for me, lol) It would also be more fun to make that than mucking out my daughter's bedroom.

  2. Shelia9:19 AM

    It will be our secret!!!! Sounds easy and looks wonderful. I might have to try it--peaches does sound great. I have never used almond paste (don't even know if it is available here in this small West Texas town. We have a United and 2 Dollar Stores--so probably not. Don't guess almond bark would do, would it? I can hardly wait for Thanksgiving--to taste your dessert but most of all to spend time with you and your family.

  3. Nope...almond bark won't work. The almond paste is ground almonds and sugar. I got it at our United so I bet you could get it at yours! If not, let me know and I will send you some. It comes in a regular little box. When you take it out, it looks like a sausage. I could actually eat it like cookie dough!

  4. Well, I tried to read the middle part of this post, but it just sounded like Charley Brown's teacher in my head: MWAH MWA MUH WAU-WAU-HA...

    I like the pictures, though! And I can verify that it tasted pretty durn good, too!

  5. Yummmmm.. grated almond bark over the top of it.. all melty and gooey... mmmmm

    And on a totally unrelated note; I just happened to notice the little "handicap" icon there at the verification thingy, and it seems to be an audio version of the code, so, presumably, a sight impaired person could get the code to post... but... if they are sight impared enough to need audio, how do they see the icon to GET the audio? I have always wondered why there were things like that in the most odd places; like Braille on the drive up ATM machine.....

  6. Gosh, that looks delicious. I think I almost smell it, all the way over here!

  7. Don't you love the way almond paste smells? I used it for the first time last Christmas to make these really amazing cookies with almonds and apricot preserves. (I grated it, too--got sick of pinching off little pieces like you're supposed to.) A few Saturdays ago when we had some black plums and time for a good brunch I made a plum coffee cake, and oh it was good.

  8. Oh, yum. And beautiful, too. Thanks.

    Now I gotta go look in my fridge...

  9. Zorra.....

    Must. Have. Your. Recipe.

    Email it to me please Ma'am.

  10. Will do, as soon as I get home. You mean the cookies, right?

  11. Yes! Well, and any other good recipe you might have ~grins~

    And why do you not blog?

  12. QG keeps after me to blog, but I keep making excuses not to. (I spend too much time on the computer already, as you can see.)I have stuck my toe in the water far enough to make a draft template at But I haven't blogged there yet! Or maybe never! Or who knows?!

  13. Yum yum! I'm hungry! :)

  14. This looks SO good!!!!


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