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Plum frangipane tart

08 September 2015

Make this delicious plum and almond tart in September, when plums are plentiful in the UK - it's the perfect late summer or early autumn pudding.

Plum frangipane tart
Serve this tart hot or cold, with custard or crème fraîche

Cooking time

1 hour




  • 6 - 8 large plums, cut into wedges with stone removed
  • 400g rough puff pastry (see ingredients below to make your own)
  • 300g frangipane (see ingredients below to make your own)

For the frangipane:

  • 100g ground almonds
  • 100g caster sugar
  • 100g unsalted butter
  • 1 large egg
  • Tablespoon of amaretto (optional)

For the puff pastry:

  • 250g plain flour, sieved
  • 190g cold butter, cut into little cubes
  • 125ml cold water


To make the frangipane:

Frangipane is a sweet filling made with almonds that's used in tarts, cakes and pastries. To make it, cream the butter and sugar together in a bowl, then mix in the almonds and the egg. If you like, you can also add 1tbs of amaretto.

To make the pastry:

Mix flour and butter, then slowly add the water until combined. When you have your pastry roll out into a large rectangle on a floured surface.

Fold the dough in by one third on one side then fold the other third over the top. Roll out the sheet again then repeat by folding a third and third.

Place in cling film then put into the fridge for at least 30 minutes.

To make the tart:

Preheat the oven to 170°C

Roll out the pastry to the thickness of a £1 coin. Fill a roasting tray about 30-40cm. Prick the pastry all over and bake for 15 minutes. Allow to cool.

Spread the frangipane about 2 cm thick across the pastry leaving a rim around the edge.

Lay the plum wedges out in three lines, brush with melted butter, and sprinkle with demerera sugar.

Bake in the oven for about 30 minutes until golden brown. Check that your plums are cooked through.

Serve with crème fraîche, warm or cold.

Our thanks to Goldhill Organics for providing this recipe to celebrate Organic September.

Try one of these other delicious dessert recipes, or try one of our other tart recipes


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.