Baking| Vanilla Almond Frangipane Plum Tart … the last of the plums {well almost}

“The secret lies in the love and the effort the maker puts into the creation. It really is a simple dessert to make. There’s nothing to it.”
Maria Olivas

Vanilla Almond Frangipane Plum TartIt was one of those obsessive days, a ‘have to bake with plums’ sort of a day! Had a nice bag of pretty plums in the fridge, the last of the stone fruit season here in North India, and I was desperate to bake them into a ‘tart’ of some sort! The plums eventually found a happily ever after ending in this pretty and pretty delicious fruit bake – a Vanilla Almond Frangipane Plum Tart.Vanilla Almond Frangipane Plum Tart The lad has been whining forever …. no dessert for SO many days Mama! I’ve been busy with life which is racing away. We had guests at home and the Mango Frozen Yogurt was turning out to be a GREAT hit, so I made it for dessert every other day. It’s a winner but the lad couldn’t have some as he had the viral fever, his throat very scratchy and flu like symptoms persisting!Vanilla Almond Frangipane Plum TartI was inspired by the lovely Meeta’s recent post Apricot & Pistachio Frangipane Tart which led to an illogical urgency to make it right away. Ah, the power of food blogs! I had galette or crostata thoughts initially, but my newly acquired square tart pan from Victoria’s Basement in Sydney was begging to be used! I adapted the filling from Making Life Delicious.

Frangipane is a filling made from or flavored like almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries.  An alternative French spelling from a 1674 cookbook is franchipane with the earliest modern spelling coming from a 1732 confectioners’ dictionary. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods.

Vanilla Almond Frangipane Plum Tart The tart was wonderful in every way. An easy and deliciously crisp base, the pastry and frangipane that got made in a heartbeat in the Thermomix, paired with fruit that were singing the stone fruit anthem! I attempted to add some ground oats in the pastry … goodness me, that worked really well! Vanilla Almond Frangipane Plum Tart These are the last few days of stone fruit here and sadly I watch the availability dwindling. Desperately try to hang on to a season that ends with heart break for me … a long wait to next year! The colour play of plums, peaches, cherries, mangoes etc is pure inspiration for me!Vanilla Almond Frangipane Plum TartThe muscovado sugar I used in the frangipane was part of a foodie gift parcel I received a few days ago from a sweet reader of my blog, Sheetal. I used that in place of brown sugar and have to say it added great depth to the flavours. The raw sugar lent colour and rustic sweetness to the custard, enhancing the flavour of the vanilla bean. NICE! Thanks a million Sheetal. Vanilla Almond Frangipane Plum TartSheetal was curious as to how to use raw sugar or muscovado. So was I! A first time ingredient experience is exciting stuff for the baker in me. {Her package included a tin of good quality cocoa and a new variety of locally available baking chocolate}. She wrote, “Deeba, everytime you post a recipe, I so want to have a bite of it :). I really hope you bake something with the stuff I send you. I know I still will not be able to taste but promise I will make the same at home and get a taste of you :)”Vanilla Almond Frangipane Plum Tart Hope you’ll be able to make this delicious tart Sheetal. You can pair the frangipane with apples or pears in case you can’t find plums. Figs would work well here too. If you plan on using berries, demerera or vanilla sugar might work better …Vanilla Almond Frangipane Plum TartDo you like the colours? I loved the deep reds of the plums, and sealed with the apricot glaze made it even prettier. The pâte sucrée with oats was a successful experiment as I wanted to add some healthy grains to the pastry; turned out crisp and delicious. It tasted great on the day I baked the tart, and surprisingly tasted very good chilled out of the fridge the next day too!

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  1. The tart looks so wonderful. This Frangipane is very new to me. Will give this a try at the next available opportunity :)
    Nishi´s last blog post ..Makai palak paratha- Spinach and Corn stuffed flat breadMy Profile

  2. A beautiful tarts! plums are some of my favorite stone fruits. I generally buy Italian plums. Here, we are just starting to enjoy them…



  3. Stunning! Plums look so beautiful! love the red colour of the tart filling!
    Love the photos! They are always great :)
    chinmayie @ love food eat´s last blog post ..Flaky Sugar Glazed Indian Doughnut Holes Spiced with CardamomMy Profile

  4. Je aime mon amie!! Look wonderful and I love plums!! the pictures amazing I told you that you are one of my favorites and lovely blogs!??? hugss, my dear Deeba

  5. Beautiful! I do have to try your pâte sucré… sounds delicious.

  6. Lovely tart. I’m getting hungry for dessert by looking at it.

  7. I made a plum frangipane last year that was so good; then I made a cherry one and then…well, I sure get your love of stone fruits and I think this treatment is just the best for baking them. Um um good!
    Barbara | Creative Culinary´s last blog post ..Denver Botanic Gardens – Sustainable Food Film Series Presented by ChipotleMy Profile

  8. nice colours and presentation, Deeba..beautiful clicks as usual:-)´s last blog post ..Sizzling PaneerMy Profile

  9. Kalai says:

    Deeba, I didn’t see any measurement for the amount of flour in the pastry… Please add it. Thanks!

  10. Wow thats a delicious tart…

  11. Tart looks so beautiful; got to try this soon.
    Anita Menon´s last blog post ..It is all about Salads: The Summer PlatterMy Profile

  12. Perfection as always :) stunning recipe and just wonderful photography
    Sasha @ The Procrastobaker´s last blog post ..Ginger Crunch BarsMy Profile

  13. If stone fruit season has to end you did it well with going out in style! What an absolutely gorgeous mouth watering tart. It’s perfect.
    Lora´s last blog post ..My Kitchen Travel Treasures & July’s LOL PostsMy Profile

  14. gosh this looks absolutely delicious! Love the layers in the tart – I just made myself some frangipane strawberry tarts but your just looks so much better!

  15. This is just gorgeous Deeba and I’m certain it was delicious too!
    Shelby´s last blog post ..Buffalo Chicken Pasta SaladMy Profile

  16. That’s such a lovely tart, Deeba! I really like frangipani…it’s wonderful with any fruit.
    Barbara´s last blog post ..Up North: Black Cherry and Pecan Ice CreamMy Profile

  17. I can definitely see how you could be inspired by Meeta’s gorgeous dessert. And your variation looks equally delicious

  18. Eveslungs says:

    Oh glorious – looks like a jewel box :) I love your blog + the photographs

  19. Love your tart! I think it’s perfect for tea time :) I especially apreciate the almond frangipane in your tart!

  20. Absolutely stunning, I am in love with the colors in the tart, and especially love the frangipane crust. Beautiful!
    Liren´s last blog post ..Simple Sundays | Grilled Eggplant with Roast Garlic DressingMy Profile

  21. Making Life Delicious has been under the blogging radar lately. It seems it is time to check it out. Your tart and photos make me want to rush into the kitchen Deeba.

  22. Simply beautiful, I don’t think you could find lovelier tart at any great patisserie.
    *kisses* HH
    Heavenly Housewife´s last blog post ..The Life of BeesMy Profile

  23. loving every bit of this tart. just fabulous!
    Soma´s last blog post ..Beguni- Batter Fried EggplantsMy Profile

  24. Your tart looks divine! I’ve recently purchased a little tart pan- until now I’ve always made do with a pie pan – and can’t wait to give a tart a try! Lovely post! xo
    ~Juliane of
    Juliane´s last blog post ..The Perfect Steak DinnerMy Profile

  25. What a gorgeous tart…love it totally :) Lovely colors and fabulous pictures Deeba :)

  26. The tart looks great Deeba and so do the pictures. :)
    Shumaila´s last blog post ..Celebrating First Blogiversary with tartlets & a Giveaway!My Profile

  27. This looks fantastic, I think I need to make this once we get plums back in season. Oh and I love spending my time in Victoria’s Basement as well. Shame I didn’t realise you were here, would’ve love to have a coffee and cake with you! Next time…
    Phuoc’n Delicious´s last blog post ..Che bap (Sweet corn pudding)My Profile

  28. The colors of this tart are so deep and beautiful! Lovely flavors too, and we especially liked the way you’ve slipped in the oats in the crust.
    Tadka Pasta´s last blog post ..A Mishmash of Mushroom Musings – Masala Mushroom MedleyMy Profile

  29. Hey Deeba, I’ve been visiting you space on and off whenever I get a chance but this’s the first time I’m actually writing here. I so, so, soooo LOVE your photography, ahhh! Your pictures are truly gorgeous. Your props, styling and creativity–simply amazing. I have yet to check out your recipes ‘cos each time I visit, I’m simply blown away by the beauty of your images, sigh. But I promise to do that in leisure. Btw, hope your publishing dream comes true soon, it’d be a great pleasure to see your work in print and own it too!
    Nash at Plateful´s last blog post ..Summer salad with lean chicken breast and avocadoMy Profile

  30. looks great! love the styling, the wire egg crate is just perfect
    julie marie´s last blog post ..There is a contest, for you!My Profile

  31. Tart look delicious, those plums yummmmm….. Deeba your food ,your photography I’m learning so much from your blog. I love it……

  32. This is a seriously delicious and pretty looking tart! Stunning photography!
    Angie@Angiesrecipes´s last blog post ..Potato and Chanterelle Salad and No-Recipe SaladMy Profile

  33. What a lovely tart. It’s funny how blogs can do that to you isn’t? You have that “I have to make this immediately” moment and there’s just no getting it out of your head.
    Sylvie @ Gourmande in the Kitchen´s last blog post ..the language of food photography part 3 | prop styling with Paula WaltersMy Profile

  34. Your images are so good I can almost taste the tart. I love that you made it with plums too. It’s incredible.

  35. Deeba, I can’t wait for summer to arrive here along with all the sweet stone fruit. Peaches are my absolute favourite and as soon as I can get my greedy little hands on some beautiful ones, I will be making a tart. Absolutely! Your tart looks amazing. That perfect pastry and sweet sweet filling!
    Julia @ Mélanger´s last blog post ..{ New theme :: Asian inspiration }My Profile

  36. Sheetal says:

    Deeba di, I’m so touched! Thanks for mentioning me in the post :). I am def gonna try this. It may not look as stunning as yours, but I know that its gonna taste awesome! No blog inspires me the way this does!

  37. This looks great. The first thing I do when I see a recipe is look at the photos and then check the prep time. If the prep time is less than 30 mins then it’s for me. Plus your photos are very professional looking.
    Dan Lawson´s last blog post ..Newair Portable Air ConditionerMy Profile

  38. That’s just amazing looking. Wonderful photos and recipe.

  39. I am loving that beautiful tart pan! I need to get one!

  40. Agreed: every time you post I want a bite (or a serving) of it! Ooooh have been dying to bake with plums lately but we’ve had a shortage of them this summer. What a fabulous tart and now I am inspired! Off to look for plums. And gotta love the son for complaining that you haven’t baked in ages! Mine gets crazy when I bake…. as if I am only baking to make him mad! Well, he and his friends are back for the weekend so, yes, I am baking :-)

  41. How stunning. I am in awe. Both of the baking skills and the photography skills. :) Thank you so much for sharing this at Recipe Sharing Monday. I hope to see you back next week!
    Ali´s last blog post ..Ali’s Notepad – August 5th, 2011My Profile

  42. Dear Deeba, I arrived at your blog via desserstalking and I am really impressed! You have a beautiful and inspiring blog, congratulations… great recipes and beautiful pictures!
    Greetings from Belgium,
    Marian´s last blog post ..Pruimencake met kardemom en kaneelMy Profile

  43. manjeet says:

    Hi Deeba.
    Very very important question: How do you roll out your pate sucree post kneading? In Mumbai’s humid and balmy weather , the butter melts as I TRY to roll it..I have tried quiches and tarts and have only been able to press the dough against the tart pan resulting in uneven tart bases..very very frustrating? Any ideas or troubleshooters?

    • Hi Manjeet. Any pastry in humid and balmy weather is a challenge in itself, very frustrating. Here are a few things I keep in mind while making pastry in hot weather, even though I try and avoid it to a large extent.
      1. Keep the butter and flour chilled, and use iced water only.
      2. I run the ingredients other then the chilled water in a processor rather than handling it with my fingers.It reduces the chances of extra warmth, and also hastens the process given the temperature.
      3. I make my pastry early in the morning or then in an ac room.
      4. Add iced water very little at a time. The minute you find you can clump the dough together with your finger tips, stop.
      5. Allow the dough to rest in the fridge for about 30mins to a hour before rolling it out. {Chill the rolling pin too}. Try and roll the dough out between 2 sheets of parchment. This way I use less flour and it’s easier to line the tin.
      6. Once you line the tart tin with th rolled out dough {don’t stretch to fit, as the dough will shrink back a bit}, rest it in the fridge for about 30 minutes & while the oven preheats. This allows the gluten strands to develop and the dough to adjust to it’s new position.
      Hope this helps a bit. I am no expert, but this is what I do!
      Good luck!!

  44. Janie says:

    Hi! Hope you don’t mind me posting your beautiful pic & link back on my blog, please holler if you’d prefer me to remove it. Janie x
    Fat Girls Fit

  45. Thanks for letting me know and for linking back. You are most welcome!!

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