This tart is a showstopper!
This Plum Hazelnut Frangipane Tart is an absolute stunner. The beautiful colours of the baked plums, the crunchy, buttery pastry and the creamy hazelnut frangipane are an amazing match made in heaven.
I love the stone fruit-months to make pies, tarts and crumbles of all sorts, but this tart is definitely one of my favourite ways to use up plums.
To make it even more simple, you can of course use store-bought shortcrust pastry dough (normal pie dough). I highly recommend making this tart while we’re still in plum season, but you most definitely can also use frozen plums.
Opa & “Love Sarah”
This Plum Tart reminds of my Grandfather’s fruit pies (he is Swiss, and he is my “Opa” :)). You see, Switzerland really has a thing for pies. You can’t compare it to a classic sweet, a little bit liquid-y apple cinnamon pie – we do use a buttery, crunchy crust, but instead of filling it with “only fruit & sugar”, we fill the pie with fruit, and then pour on a mixture of whipping cream, eggs, nuts and sugar. It then bakes into this lovely and creamy filling 🙂 If you order fruit pie at a restaurant in Switzerland, this is most likely what you’ll get. It’s called “Frucht-Wähe” 🙂
And it reminds me of my Opa because his speciality really is his fruit pie recipe. He is widely known for this simple yet delicious dessert, made all year round depending on what fruit is in season or what tickles his fancy in his freezer-fruit-stash.
Today, I am giving a twist to his “classic Swiss fruit pie”. I am sure that one day I will post the classic Swiss recipe too, but for now this recipe will MORE THAN do. See description above to read why I love this tart 🙂
Instead of the whipping cream-nut-sugar-egg filling, I filled my homemade and pre-baked pie dough with a thin layer of plum jam, creamy hazelnut frangipane and topped it off with fresh plums. I mean come on; this tart really is fantastic! And I have an inkling my Opa will love this plum tart too.
I love a dessert that reminds me of something; a dessert that brings back memories; a dessert that is nostalgic and makes me feel at home wherever I eat it.
And that’s the case with his pies. I can eat any Swiss fruit pie; and no matter where I am, I will always think of him. I feel at home even though I am not at home. You get me?
That’s why I am also giving you a quick glimpse into the new 2020 movie “Love Sarah”. It’s about three women who open a beautiful bakery in London. The bakery was supposed to be opened by Sarah and her friend Isabelle, one of the three ladies, but unfortunately, Sarah dies. It seems like all the plans to open their bakery are ruined, but Sarah’s daughter Clarissa encourages the other two ladies, Mimi (Sarah’s mother/Clarissa’s grandmother) and Isabelle to stay strong and open the bakery, despite losing their baker. Three different generations come together to fulfill Sarah’s dream – their sadness slowly changes into hope, joy, and love for each other.
The result is a cute little bakery-café, which prides itself in baking desserts from all over the world – to make people feel at home away from home.
The film is a huge delight to watch. It’s romantic and funny, but cute, touching, wonderful and absolutely heart-warming at the same time. The film isn’t just for bakers and food-lovers (you’ll be hungry after the film no matter what your career is), it is a lovely film to be watched and enjoyed as a family. The storyline suits all generations and will leave you wanting more.
I personally love romantic comedies. And I love food – especially cakes, all sorts of patisserie and cute little bakes. I love that I finally have a new favourite movie all about baking, with a few handfuls of laughter, a bowl of love, a pinch of hope, and a big jar of beautiful desserts.
This film combines it all, and I really enjoyed it. It makes me remember all the lovely moments I have had with my Opa, eating his delicious fruit pie. From now on, whenever I will make my Plum Hazelnut Frangipane Tart, I won’t only think of him, but I will also think about the beautiful story of “Love Sarah”, and about how dreams do come true! Bring on the nostalgia!
Some info on the plum tart
The dough
In the recipe box, you will find my trusted recipe for crunchy, buttery shortcrust pastry. It isn’t as flaky as puff pastry, but it definitely is crunchy. And buttery. And delicious.
I plan on making a post all about the different kinds of pie dough someday, but for now, this recipe will do 🙂 You can even adapt it to a fully baked pie and add a no-bake filling. For instance: I bake my dough 10-15 minutes, take it out of the oven, brush on the egg wash, and bake another 15-25 minutes until it is fully golden-brown. I then let it cool and pour in my prepared no bake-filling.
I love using a Nutella-chocolate-ganache to make a scrumptious Chocolate Hazelnut Tart, or you can add a key lime-pie filling, lemon cream etc.
To make the dough, you need cold butter and ice-cold water. I literally add some ice cubes into a small bowl of cold water. You only knead a few times, until the butter is slightly incorporated, and you have bigger and smaller crumbs. You need to work quickly as you warm the butter when working with your hands.
You start by combining all the dry ingredients, then adding in the butter and finally the cold water. You can always add more water if the dough doesn’t come together but do so sparingly. Then you form a small disk, wrap in plastic wrap, and put in the fridge (or even in the freezer for up to a month) until ready to use.
The hazelnut frangipane
The hazelnut frangipane is really easy and tasty. You only need a handful of ingredients and a lot of self-control. Details are in the recipe box below 🙂
You could even swap the ground hazelnuts for ground almonds – you do you.
The plums & plum jam
I love to use fresh plums for this recipe because fresh plums can be cut up into slices. If using frozen plums, normally they are pre-cut into halves or quarters, which works fine too with this recipe. I just love how the slices look on top.
The first layer of the tart is a yummy plum jam. To offset the sweetness of the frangipane and plums, you could also use a raspberry jam or apricot jam.
I hope you enjoy this Plum Hazelnut Frangipane Tart as much as I do! Take care, Joelle xx
If you make this Plum Hazelnut Frangipane Tart, please leave me a comment and rate the recipe! And don’t forget to tag me on Instagram and Facebook.
You might also like …
- My easy Cherry Crumble Bars – just swap the cherries for apples, nectarines or plums!
- Now that it’s autumn and days are getting longer again, we all have a bit more time to bake too. I suggest making the Mini Black Forest-Cakes!
Plum Hazelnut Frangipane Tart
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 10 slices 1x
- Category: Tart
- Method: Baking
- Cuisine: Swiss, French
Description
Crunchy, buttery shortcrust pastry coated with lovely plum jam and filled with a hazelnut frangipane. The yummy frangipane layer is then topped off with beautiful fresh plums. This stunning dessert is as delicious as it looks!
Ingredients
Shortcrust Pastry
- 170 g flour
- ½ tsp salt
- 2 tsp sugar
- 120 g butter
- 3 –4 tbsp ice-cold water
- ½ egg for egg wash
Hazelnut Frangipane
- 100 g butter
- 120 sugar
- 2 large eggs (each 63 g)
- 1 tsp vanilla extract or sugar
- 160 g ground hazelnuts
- 60 g flour
- Optional: hazelnut extract
Plum Filling
- 500 g (about 8-13) plums, destoned
- 230 g plum jam
- 2 tbsp plum jam for brushing on top (about 20 g)
Instructions
Shortcrust Pastry Dough
You can use store-bought shortcrust pastry. Follow these instructions to make your own dough.
- In a big bowl, stir together flour, salt and sugar.
- Cut the cold butter into walnut-sized cubes and add half. Use a food processor and pulse a few times, until the bigger and smaller butter-pieces remain (smallest butter piece should be pea-sized). If using your hands, work quickly as your hands warm the butter. The butter should have different sizes remaining, so bigger pieces are okay!
- Add the remaining butter cubes and knead/pulse a few times until the dough slowly comes together. Be sure to leave visible butter-pieces! Do not overknead.
- Add 2 tbsp of cold water. If the dough doesn’t come together yet, add another half, and carefully knead. Do not add too much water as the dough shouldn’t be sticky.
- Press the dough into a small disk, wrap tightly with plastic wrap and put it in the fridge.
- After 1-2 hours, take out of the fridge and let sit on a floured counter for 15-20 minutes.
- Preheat oven to 180°C (350°F).
- Roll out until 3-4 mm thick, and carefully spread it out on the buttered and lightly floured fluted tart pan (24 cm diameter).
- To get rid of any overhanging excess dough, make sure to press the side of the dough onto the sides/edges of your pan. Then use a rolling pin to “roll away” the overhang, or use a sharp knife and cut all around.
- Use a fork to prick the whole base. This helps release any air whilst baking.
- Scrunch up a sheet of baking paper and place it on top of the pricked pie dough. Pour pie-weights or rice, lentils, etc. onto the paper. This weighs the base down and helps additionally that no air bubbles form.
- Bake for 15 minutes with weights, then take out of oven, and remove the paper and weights. Paint on the egg wash and bake another 10-15 minutes until golden. Let cool.
Hazelnut Frangipane
- Whilst the pre-baked tart dough is cooling, make the hazelnut frangipane. Cream the butter and sugar in a small bowl.
- Add the eggs in one at a time. Add the vanilla.
- Pour in the ground hazelnuts and the flour, making sure to mix well. If you get a hold of some, add in a few drops of hazelnut extract.
- Cover the bowl with plastic wrap and leave at room temperature for up to 2 hours, until ready to use. (If making the Frangipane the day before, place in the fridge. When ready to use, add 1-2 tbsp of hot water to liquefy a little bit).
Assembly
- After the frangipane is made, wash all the plums, and cut in half to remove the pip. Either half again (so you have quarter pieces) or slice each half into 3 smaller slices (total 6 slices).
- Pour the jam onto the tart base and spread out evenly.
- Pour on the frangipane. If the frangipane is too thick, add in 1-2 tbsp of hot water. You shouldn’t have any leftover.
- Place all the plum slices/quarters on top of the frangipane. Decorate however you like; I went for a beautiful spiral.
- Bake 35-45 minutes at 180°C (350°F), until the frangipane is slightly jiggly.
- Let cool at room temperature. Before serving, brush the plums with a little bit of plum jam to make them extra shiny.
- If using a glass dish, leave the pie in the glass. If your tart tin has a removable bottom, remove the pie onto a nice serving plate.
- Serve with some whipped cream! Enjoy.
Notes
- You can of course use store-bought shortcrust pastry.
- Also delicious: Swap the plums for apples, nectarines, peaches. Apricots work well too, but then I also suggest swapping the ground hazelnuts for ground almonds.
- There shouldn’t be any frangipane left (unless your pie pan is too small). In case you do have frangipane and dough leftover, roll out the dough into a circle, spread on the frangipane and fold in the edge of the dough like a galette. Brush the edges with egg, sprinkle on some brown sugar, and bake 20-35 minutes until golden brown.
- If the frangipane is too thick, add 1-2 tbsp of hot water to make it runnier and more spreadable.
- To make sure the water is as cold as possible, I like throwing some ice cubes into a small bowl and pouring in cold water.
- You can use fresh or frozen plums.
About Joelle
I am Joelle, the baker behind Crazy Kitchen. I LOVE food in general, but desserts have a special place in my heart. I love to inspire people on their own baking journey!
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