Late Summer Plum Frangipane Tart

Small Hours Dinner Party Guide

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This almond tart with stone fruit is comforting the way a pie is, but more flavorful, with textures that feel much more refined.

This tart comes together easily as each component can be prepped in advance (but no judgment if you decide to use a store-bought tart shell). Keep this recipe in your back pocket to use up any seasonal stone fruit or fresh berries. Top the tart with a hearty dollop of chantilly cream, and dessert is served.

For this recipe, you’ll need a batch of Pâte Sucrée for the tart shell.

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Late Summer Plum Frangipane Tart
makes 10” tart

Ingredients

• 95 grams almond flour

• 95 grams sugar

• 125 grams butter, softened

• ½ teaspoon almond extract

• 100 grams egg yolks

• 50 grams cake flour

• 6-8 plums

• 10” par-baked tart shell

Equipment

• food processor

• rolling pin

• 10” tart pan

• parchment paper

• pie weights

Preparation

1. In a food processor, cream the butter and sugar together.

2. Add the eggs and vanilla bean and pulse until incorporated.

3. Add in the flour and salt, and pulse until the dough just comes together. Turn the dough out of the food processor, shape into a disc, and wrap in plastic wrap. Refrigerate for at least one hour or overnight.

4. Bring the dough out and let stand at room temperature for 10-20 minutes so it's easier to roll out.

5. Roll out the dough to about 1/4" thick.

6. Roll loosely around a rolling pin, and unroll it into a tart pan.

7. Gently press the dough into the bottom of the pan, moving your way towards the corners, and then finally up the sides of the pan, leaving an overhang of about 1/2".
   *Chef tip: leave the overhang while it bakes to help prevent shrinkage. After it par-bakes, let it cool for 3-5 minutes, then use a microplane to gently remove the excess dough for a clean edge.

8. Refrigerate the tart for 20-30 minutes before baking.

9. Preheat the oven to 350ºF.

10. If your tart or pie recipe calls for it, dock the dough with a fork.

11. Blind bake the tart shell by laying a piece of parchment inside the tart. Fill with dried beans, pie weights, or rice.

12. Par-bake the shell for about 15-20 minutes, or until the bottom has set. Remove the parchment and pie weights, and bake for another 5-10 minutes, or until golden brown. Allow to cool to room temperature on a wire rack before using.

Questions about the recipes? Email britt@parisdiningclub.com