Plum and Frangipane Tartlets

I was hesitant about posting this recipe for Plum and frangipane puff pastry tartlets as the photographs were rushed and not as clear as would have liked. Rushed photographs because it was October in North West UK when everything is grey and dank but mainly because the family could not wait to eat these crispy and fruity autumnal treats.

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A few weeks ago, I shared my recipe for Frangipane almond filling. This recipe for Plum Frangipane tart or tartlets is one of the dessert recipes that Frangipane is perfect for, along with Lemon Frangipane Pie. The gentle almond flavour of Frangipane is very subtely when paired with plums. I will discuss later in the post how you make the almost taste of these tartlets stronger though.

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Obviously, whatever you could substitute different soft fruits for whatever you have available in this dish but the plum slices go so perfectly well and are beautifully in season at this time of year, that is seemed wrong not to include them in this recipe.

I did get slightly over greedy and over filled the pastry with a bit too much frangipane. It certainly didn’t spoil the taste (the more frangipane, the merrier for my taste) but it has made the pictures look fairly messy. Considering these are made just for our family (on numerous occasions), it really doesn’t matter but maybe something to be aware of, if making fir an event such as school fairs or shared tables.

Ingredients to use in Plum and Frangipane Tartlets

Puff Pastry

This recipe really lends its self to puff pastry rather than shortcrust pastry, but you feel free to experiment with any type of flaky pastry. Of course, you are free to make your own pastry, but as a rule, I tend use shop-bought which is perfectly acceptable and much quicker! Even lazier still, I use ready-rolled puff pastry. You are better taking the pastry out of the fridge around 15-20 minutes before using to enable it to be rolled smoothly and not crack.

Plums

Ripe plums are best to use as the sweetness of ripe baked plums is wonderful. I didn’t want the plums to overpower the taste of the frangipane though so cut thinner slices rather than thick plum wedges.

Frangipane Filling

Follow my really quick, simple recipe for Frangipane Almond Cream Filling – It makes all the difference.

Step by Step Method to make your own Plum and Almond Tartlets

You will see from the image that there are only three main steps to making these tarts once the frangipane is made. Full measurements are also listed on the recipe card at the bottom of this post.

1. Preheat your oven to 200C and line two baking trays with baking parchment paper. Slice your plums into around 5mm slices.
2. Unroll the pastry and cut into 12 portions with a sharp knife. I also score around 1/2cm in each portion as a guide to where to place the frangipane but this is optional. (Do NOT go all the way through the pastry when scoring – use the back of a knife so its not too sharp – you are just making an indentation) (Actually I was rushing and ignored the scored boxes and went a bit wild with the frangipane as you can see on the pictures!)
3. Spread around 1/2 tbsp of frangipane tart filling over the rolled out pastry then arrange some slices of plums on top.
4. Arrange 6 tartlets on a baking sheet, allowing room in between each tartlet.
5. Bake for 15-18 minutes until golden brown, making sure the base of the tart is also crispy – some ovens may take up to 20-23 minutes.
6. Remove from the oven, remove from the baking tray and place on a wire rack and allow to cool. When fully cooled, dust with icing sugar. You may like to serve extra plums around the side.

Where do these Plum Tartlets need to be stored?

Once baked, they are best eaten the same day. They can be left at room temperature – If you keep them in the fridge, no harm will come to your plum tart, but your pastry base may go soggy.

Other Fruit Dishes that you may want to check out this winter:

Peach and Marzipan Crumble (It may have summer in the title but don’t be fooled, this dish is wonderful at any time of year!)

Cherry Bakewell Tart

Apple and Passion Fruit Puffs

Apple and Cinnamon Twists