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Recipe Summary
Yield: Makes one 4 - by - 1 3 - inch tart
Ingredients
Ingredient Checklist
All-purpose flour, for rolling out dough
1/2 recipe Pate Brisee
Frangipane, room temperature
9 Italian purple plums or 3 large black or red plums (about 1 pound total), halved and pitted
Gallery
Recipe Summary
Yield: Makes one 4 - by - 1 3 - inch tart
Gallery
Recipe Summary
Yield: Makes one 4 - by - 1 3 - inch tart
Recipe Summary
Yield: Makes one 4 - by - 1 3 - inch tart
Yield: Makes one 4 - by - 1 3 - inch tart
Makes one 4 - by - 1 3 - inch tart
Ingredients
Ingredients
- All-purpose flour, for rolling out dough
- 1/2 recipe Pate Brisee
- Frangipane, room temperature
- 9 Italian purple plums or 3 large black or red plums (about 1 pound total), halved and pitted
Directions
Heat oven to 375 degrees. Have ready a 4-by-13- inch tart pan with removable bottom. On a lightly floured surface, roll out dough to an 8-by-16-inch rectangle, about 1/8 inch thick. Place dough in pan; gently press dough into pan. Trim dough flush with top of pan.
Spread frangipane in an even layer on bottom of shell; chill shell 20 minutes.
Gently press plums into frangipane. Place tart on a baking sheet. Bake until frangipane is brown and crust is golden, about 45 minutes. Transfer to a wire rack to cool. Serve.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Plum-Frangipane Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Plum-Frangipane Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
