A classic Italian tart built on pasta frolla, filled with almond frangipane and topped with sweet-tart plums. Brush with clear glaze for that bakery shine.
Base recipe = 1 batch.
Ingredients
- 1 batch Pasta Frolla
- 454 g almond paste or frangipane
- 907 g fresh plums
- Clear sugar glaze, as needed
Tip: For clean slices, chill the tart 20–30 minutes before cutting.
Instructions
- Roll out the Pasta Frolla dough and line a tart mold. Chill 10 minutes.
- Add dry beans/weights and bake at 300°F for about 22 minutes to set the shell evenly. Cool completely.
- Spread the almond paste (or frangipane) evenly over the cooled tart shell.
- Thinly slice plums and arrange in a fan pattern over the almond layer.
- Remove from the mold and brush plums with clear sugar glaze for shine.
Nutrition Facts (per slice)
Calories: 360 · Fat: 19g · Carbohydrates: 40g · Sugar: 20g · Protein: 6g
Calories: 360 · Fat: 19g · Carbohydrates: 40g · Sugar: 20g · Protein: 6g
