Name: French Almond Plum Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 1 baked sweet tart crust in a 9-inch tart pan; 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; 4 to 5 fresh plums, thinly sliced; 1 1/2 tablespoons granulated sugar; 2 tablespoons apricot jam or apple jelly

I make this French Almond Plum Tart when I want something that feels elegant yet comforting. The buttery crust holds a soft almond frangipane filling, topped with beautifully arranged plum slices that turn glossy and slightly caramelized in the oven.

Why You’ll Love This Recipe

I love how this tart looks impressive without being complicated. The frangipane comes together quickly, and the plums add a natural sweetness with a slight tang that balances everything. I also enjoy how versatile it is—I can serve it for dessert, brunch, or even with tea. The texture combination of crisp crust, soft filling, and juicy fruit makes every bite satisfying.

Ingredients

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

1 baked sweet tart crust in a 9-inch tart pan

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

4 to 5 fresh plums, thinly sliced

1 1/2 tablespoons granulated sugar

2 tablespoons apricot jam or apple jelly

Directions

I start by preparing and fully baking the sweet tart crust in a 9-inch tart pan, then I let it cool completely.

I preheat the oven to 350°F and line a sheet pan with parchment paper or foil.

In a medium bowl, I whisk the soft butter and sugar until the mixture is smooth and well blended.

I add the eggs, vanilla extract, and almond extract, then whisk everything until fully combined.

Next, I stir in the all-purpose flour, almond flour, and salt until a smooth frangipane forms.

I spread the frangipane evenly into the cooled tart crust.

I arrange the plum slices over the filling in overlapping circles, starting from the outer edge and working my way inward.

Then I sprinkle the top evenly with sugar.

I place the tart on the prepared sheet pan and bake it for 25 to 35 minutes, until the center is set and no longer jiggles.

I warm the apricot jam or jelly until it becomes fluid, then brush it over the hot tart to give it a glossy finish.

Finally, I let the tart cool on a rack before slicing and serving.

Servings and timing

I prepare this tart in about 20 minutes, then bake it for around 30 minutes, making the total time approximately 50 minutes. It yields about 12 servings, which makes it perfect for sharing.

Variations

I sometimes swap plums with other fruits like pears, apricots, or berries depending on the season. If I want a deeper flavor, I add a splash of rum or almond liqueur to the frangipane. For a slightly crunchier texture, I sprinkle sliced almonds on top before baking.

Storage/Reheating

I store any leftover tart in the refrigerator, covered, for up to 3 days. When I want to enjoy it again, I let it come to room temperature or warm it slightly in the oven at a low temperature. I avoid microwaving because it can soften the crust too much.

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FAQs

Can I use a store-bought tart crust?

I can absolutely use a store-bought crust if I want to save time, and it still turns out delicious.

What is frangipane?

I know frangipane is a classic almond cream made with butter, sugar, eggs, and almond flour, giving the tart its rich flavor.

Can I use canned or frozen plums?

I prefer fresh plums for the best texture, but I can use frozen ones if I thaw and drain them well first.

How do I know when the tart is done?

I check that the center is set and doesn’t jiggle, and the top looks lightly golden.

Can I make this tart ahead of time?

I often make it a day ahead and store it in the fridge, then bring it to room temperature before serving.

Conclusion

I find this French Almond Plum Tart to be a perfect balance of simplicity and elegance. It’s a recipe I return to whenever I want something beautiful, flavorful, and satisfying without too much effort.

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