Frangipane fruit tart recipe


A sweet French plum fruit tart from our French chefs. Learn more authentic French dessert recipes on their gourmet dessert making and patisserie weekend in Toulouse, France.

Many different types of fruit can be used for this tart e.g. 3 dessert pears or 4 to 5 medium plums.

85g unsalted butter
85g caster sugar
1 whole egg and 1 egg white
85g ground almonds
30g flour

Pate brisee (short pastry)
200g soft flour
60g butter
40g lard
1 egg yolk
2 to 3 tablespoons cold water

Apricot jam to glaze

Make up the pastry in the usual way.  Use it to line 10” flan tin – rest in fridge.

Pre-heat oven to 200’c.

Cut the plums in half and remove the stones, or peel, halve and core the pears, then slice each pear half thinly across from the top to bottom, keeping the shape of the pear intact.

To make the frangipane
Cream the butter and sugar together until pale, beat in the eggs a little at a time, then mix in the almonds and flour.  Spread the almond cream over the pastry.

Place the plum halves, rounded side up on top of the frangipane.  If using pears, slide a palette knife under each pear half and place onto the frangipane, arranging them like the spokes of a wheel (large rounded side to the outside of the tart).