How to Achieve a Perfectly Baked Plum and Almond Tart with a Frangipane Filling?

The tart, a beautifully versatile dessert that allows for an array of flavors and textures. Today we’ll delve into an elegant combination of sweet plums and crunchy almonds with a luscious frangipane filling. The plum and almond tart, a dessert that harmoniously marries the natural sweetness of plums with the rich, buttery flavor of almonds. The addition of a frangipane filling offers a delectable creaminess that pairs beautifully with a light and flaky pastry crust. This recipe will guide you step by step in achieving a perfectly baked plum and almond tart.

Crafting the Perfect Almond Pastry Dough

Creating the perfect pastry dough is a blend of art and science. The mixture of flour, butter, sugar, and egg needs to be in the right proportion to achieve the best crumbly and delicate crust.

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The first step is to measure the ingredients accurately. For the pastry dough, you would need 200g of plain flour, 100g of cold butter, 50g of sugar, 1 egg, and 1 tablespoon of almond extract. The almond extract is optional but it enriches the fragrance and taste of the tart.

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Start by placing the flour and butter in a large bowl. Use your fingers to rub the butter into the flour until the mixture resembles fine breadcrumbs. Then, add the sugar and mix it thoroughly. Next, break the egg into the mixture and add the almond extract. Use a fork to combine the ingredients and then start kneading the dough with your hands. Knead until the dough is smooth and not sticky.

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At this point, wrap your dough in cling film and let it rest in the refrigerator for about 30 minutes. This resting time allows the gluten in the dough to relax, which will result in a more tender and flaky crust.

Preparing the Frangipane Filling

The creamy, sweet frangipane filling is what sets this tart apart from others. Made with butter, sugar, eggs, and ground almonds, this filling brings a rich, aromatic flavor that complements the tartness of the plums perfectly.

For the filling, you will need 150g of butter, 150g of sugar, 2 eggs, and 150g ground almonds. Make sure the butter is at room temperature before you start, as this will make it easier to cream together with the sugar.

Firstly, place the butter and sugar in a bowl and beat them until the mixture becomes creamy and pale. Gradually add the eggs, one at a time, and continue to beat until they are well incorporated. Lastly, add the ground almonds and mix until they are evenly distributed throughout the mixture.

Assembling and Baking the Tart

Now that you have prepared the dough and filling, it’s time to assemble the tart. Preheat your oven to 180°C (350°F).

Roll out the pastry dough on a lightly floured surface to a thickness of about 3mm. Carefully transfer the rolled-out dough into a tart tin, pressing it into the corners and trimming off any excess dough.

Next, spread the frangipane filling evenly over the pastry, and then arrange the plum slices on top. If you want to add a bit more sweetness to the tart, you can sprinkle some extra sugar over the plums.

Place the tart on a baking sheet and bake for around 40-45 minutes, or until the pastry is golden and the filling has set. Halfway through baking, you may want to cover the tart with a piece of foil to prevent the edges from browning too much.

Final Touches for a Picture-Perfect Tart

After the tart has cooled for a few minutes, it’s time to add the final touches. Melt some apricot jam and gently brush it over the tart for a beautiful glossy finish. If you like, you can also sprinkle some toasted sliced almonds on top for extra crunch.

Remember, the key to a perfect tart is patience. Don’t rush the resting or baking times. Your reward will be a tart with a flaky, buttery crust, a creamy filling, and sweet, juicy plums. Enjoy it as it is or serve it with a dollop of cream or a scoop of vanilla ice cream.

Creating the Ideal Plum Topping

The final component of our plum almond tart is the succulent plum topping. Selecting the right type of plums and preparing them correctly will enhance the overall flavor of your tart.

You will need around 4-5 ripe plums for the topping. It is recommended to use fresh, ripe plums as they are naturally sweet and juicy, which will give your tart that perfect balance of sweet and tangy flavors. If you can’t find fresh plums, frozen plums can work as a decent alternative.

Begin by washing the plums thoroughly, then cut them in half and remove the pits. Slice the plums into thin, even slices – about 1/8 inch thick. This ensures they cook evenly and maintain their shape during baking. Once sliced, toss the plums in a little bit of caster sugar to enhance their sweetness.

Remember, the thickness of the slices can affect the baking time, so try to keep them as consistent as possible.

Mastering the Baking Process

The last step is baking your plum frangipane tart to perfection. Your oven should be preheated to 180°C (350°F). Place the tart shell filled with frangipane filling and plum topping on a baking sheet and into the oven. The baking sheet will catch any possible drips and keep your oven clean.

Bake the tart for about 40-45 minutes. The tart should be golden brown, and the frangipane filling should puff up around the plums and set. To prevent the tart from browning too much, you might need to cover it with a piece of aluminum foil halfway through the baking process.

After baking, let the tart cool in the tart pan for about 10 minutes. Then, you can remove it and let it cool completely on a wire rack. I would recommend using a tart pan with a removable bottom for easier handling.

Conclusion: Enjoying Your Perfectly Baked Tart

Congratulations, you’ve created a beautiful plum almond frangipane tart! It is a perfect blend of the crunchy almond tart shell, creamy almond frangipane filling, and juicy plum topping. Every bite is a heavenly mix of textures and flavors.

Before serving, dust the tart with a bit of icing sugar for an extra touch of sweetness and elegance. This dessert is perfect as is, but if you want to take it up a notch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Remember, baking is an art that requires patience and practice. Even if your tart isn’t perfect the first time, don’t be discouraged. Keep trying, and you’ll soon master this delicious dessert. Happy baking!