How to Make a Yummy French Plum Tart at Home

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour + almond extract

Ground oats provide a gluten-free option, while the extract mimics almond flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor complexity.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

In a bowl, combine 1 and 1/2 cups of unbleached all-purpose flour, 2 tablespoons of granulated sugar, and 4 teaspoons of corn starch, and whisk to combine.

Add 3/4 cup of cold butter (12 tablespoons) and rub it into the dry ingredients until blended.

Transfer the dough into a 9-inch round tart pan with a removable bottom and press it evenly into the bottom and up the sides.

Cover and refrigerate the dough for 1 hour.

Preheat the oven to 350°F.

Dock the dough with a fork and blind bake for 15 minutes until golden.

Let the crust cool completely.

Rinse 1 pound of prune plums, cut them in half, remove the stones, and slice into small wedges.

In a bowl, combine 2/3 cup of ground almonds, 1/4 cup of granulated sugar, and 2 tablespoons of softened butter, and mix with a spatula.

Add 1 egg and 1/4 teaspoon of almond extract, and mix until smooth.

Stir in 2 tablespoons of unbleached all-purpose flour until combined.

Spread the frangipane filling over the cooled tart shell and arrange the plum slices on top.

Bake for 30 minutes or until a cake tester comes out clean.

Cool on a wire rack for 15 minutes.

In a small saucepan, warm 3 tablespoons of apricot jam until melted, then strain and brush over the tart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens