Baking | Plum Tart with Walnut Frangipane … on my list to do before summer went!

“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith

Plum Tart with Walnut FrangipaneSome days are good while others not so. Generally days which begin with successfully seeing the kids off to school in the morning are good ones {meaning no nonsensical arguments at the crack of dawn, uniforms located in time, and the bus boarded on the stop and not being chased by a car of ‘see we missed the bus again’ teens}! On one such good day I made it this Plum Tart with Walnut Frangipane!Plum Tart with Walnut FrangipaneFruit in season must be the biggest thrill of my life. I am a locavore to the core. Fresh produce makes my heart sing. This has been a good summer, a season flooded with stone fruit. {Did I tell you that I’ve switched over to raw sugar in my baking? If you live in India, do see if you can get bhura or khand at your local grocer.}Plum Tart with Walnut FrangipaneI love baking with plums because they turn into a beautiful deep red once baked. One thing I HAD to do this season was to bake with plums. I’ve done loads of cherries and peaches this year, but no stand alone plum bake! I still have a few recipes bookmarked yet something different played in my mind when I entered the kitchen that day…Plum Tart with Walnut Frangipane

Plum Tart with Walnut Frangipane the result was this tart! I love substituting plain flour with a little bit of something more healthy, maybe a nut meal or cornmeal, maybe buckwheat flour … then wait with fingers crossed hoping that it doesn’t fall to bits! Whichever way it goes, I know that the family will sit and enjoy the bits even if it fails, scooping the crumbs up etc! That alone keeps me ticking!Plum Tart with Walnut FrangipaneSomethings  happened to my time management. There’s never enough in a day so the tart happened over two days. Baked the shell and made the frangipane on day one’ Happily enough, the next morning was a breeze. Dropped the kids off to the bus, raced back home and within 20 minutes I had a tart baking in the oven! Plum Tart with Walnut FrangipaneI love baking with frangipane. Do you?

Frangipane, sometimes spelled frangipani, is similar to a pastry cream, and some may refer to it as specifically an almond pastry cream. Actually, frangipane can be any cream or custard-like substance with nuts. What makes it different from the average pastry cream is that it is often used as a filling in pies and is baked. This results in a very different crusty exterior to pies or tarts, and is a quite rich and delicious alternative to standard fruit pies.

Have baked loads with it, both free form and in a tart tin – pears, figs, fig and buckwheat,  strawberries, plum, even a plum frangipane clafoutis, but the frangipane has always been an almond based one. This time around I went the walnut way just because I had a stash of walnuts from my last trip to Old Delhi. I added some walnuts to the base too, hence the dark colour.Plum Tart with Walnut FrangipaneThe shell wasn’t a very ‘crisp to bite’ one and thankfully it wasn’t very crumbly which was my biggest concern. It’s a rich shortcrust like base, and compliments the frangipane well. The plums were tart as Indian plums usually are so the extra sugar on top. Use firm ripe plums so that they hold shape. Paint them with slightly warm honey or apricot jam and they glisten.Plum Tart with Walnut FrangipaneDon’t be tempted to cut the tart while very warm as it might crumble. Give it some time to firm up, an hour maybe if the weather is warm. We like our pies and tarts cold in summer, so ours was popped into the fridge for a couple of hours. Best enjoyed with a drizzle of unsweetened low fat cream IMHO, though great without too as the teens declared {both quite diet conscious now}.

 [print_this]Recipe: Plum Tart with Walnut Frangipane your picture

Summary: A delicious summer tart with plums and walnuts. Walnuts add colour to the base and frangipane too. It’s a make ahead one, and you can even make the shell and frangipane a day ahead!

Prep Time: 30 minutes
Total Time: 1 hour 15 minutes plus cooling time

  • Walnut Tart Shell
  • 150g plain flour
  • 40g cornmeal {makki ka aata}
  • 50g walnuts
  • 15g raw sugar {I used khaand}
  • 100g unsalted butter, cubed, chilled
  • 1 egg yolk
  • 1-2 tbsp chilled water {if required}
  • Walnut Frangipane
  • 100g walnuts
  • 50g raw sugar or brown sugar {I used khaand}
  • 70g unsalted butter, room temperature
  • 1 egg
  • 1/2 vanilla bean, scraped
  • 15g flour
  • Topping
  • 500g plums {about 10-12} pitted, quartered
  • 2tbsp Turbinado or raw sugar for sprinkling on top
  • 2-3tbsp honey for glaze, melted


  1. Tart shell {can be baked a day before}
  2. Place the plain flour, walnuts, cornmeal and sugar in bowl of processor and grind in short pulses to fine meal.
  3. Add chilled butter anf process briefly until a breadcrumb like micture is achieved. Add the egg yolk and process until it just starts clumping together. When pinched with the finger tips, it must  hold together. If it doesn’t, then ad 1/2 tbsp of water at a time.
  4. Turn the dough onto a lightly floured work surface, and pat together firmly into a dough ball. Do not knead or over handle else the pastry will become hard.
  5. Roll out on lightly floured surface or parchment paper to line tart tin. Gently lift on rolling pin and place in tin. Don’t worry if it breaks slightly. Just patch it up, push into place and chill while you preheat the oven.
  6. Preheat the oven to 190C
  7. Bake the tart shell in the middle shelf for 15-20 minutes until lightly coloured. Check towards the end so it doesn’t get too brown as it will bake again with the filling. {I didn’t bake blind as I didn’t have the time, but it worked out fine}
  8. Remove to cooling rack, leave in tin.
  9. Walnut Frangipane {can be made a day ahead, or while the oven is preheating}
  10. Place walnuts, sugar, flour and vanilla bean in bowl of processor and pulse until you get a fine meal.
  11. Add the butter and egg and blend together until smooth. Reserve in a bowl. {Refrigerate if making ahead}
  12. Assemble
  13. Preheat the oven to 180C
  14. Spread the frangipane uniformly over the cooled base.
  15. Place plum quarters covering the frangipane, pressing down gently in place.
  16. Sprinkle over the raw sugar {or Turbinado}, and a few slivers of pistachio if you like.
  17. Bake for about 40-45 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Immediately paint over the fruit with the warm honey, and sprinkle more pistachio slivers if you like.
  18. Cool the tart on a wire rack for at least 30-45 minutes {firm to touch} before slicing.


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Also find me on The Rabid Baker, The Times of India


  • 4 years ago

    loved the yummmm tart….and now enjoyed reading the story behind it…

    lady you rock!!!

  • 4 years ago

    it looks very yummy!

  • 4 years ago

    Love that base and the tart looks so gorgeous and colorful

  • woww.. just gorgeous!! love everything about it… the plums.. am liking the sound of raw sugar.. do you substitute in the ratio of 1:1??? and of course the crust with the healthier alternative added.. this is brilliant!!

  • oops.. i think my last comment got lost somewhere… but this is such a beautiful tart.. love eevrything abou it.. the plums… the raw sugar… thats really interesting… do you substitute it to the ratio of 1:1?? and that tart shell with the healthier substitutes… just brilliant!!

    • 4 years ago

      TY Sarvani. Yes I do, but sometimes I reduce the raw sugar a wee bit to see if it works. Usually does. I think taste-buds keep adjusting.

  • this tart looks so beautiful and yummy. And I loved the walnut frandepane filling

  • 4 years ago

    Lucky to have tasted this one. It was yumm. The pictures are making me want it again. May be I bake it very soon.

  • 4 years ago

    Delicious, beautiful, and very “make me soon ” 🙂

  • 4 years ago

    Ooooh, I love frangipane with plums, but it is fantastic made with walnuts!

  • 4 years ago

    A wonderful tart! That is one of my favorite fruits. That walnut frangipane must be a great addition.



  • 4 years ago

    beautiful as always

  • Madhuli
    4 years ago

    The tart looks so colouful and good. Love the chopping board and the tart pan.Photos are tempting as usual 🙂

  • 4 years ago

    What an exquisite plum tart! The plums sparkle atop the walnut frangipane. A stellar dessert!

  • simran kamath
    4 years ago

    delicious!!!!!!!!!!the tart looks awesome… I’m going to go hunting for some plums..this tart is just begging to be tried!

  • your pics tempt me again, thank God i have some plums somewhere in the fridge so this shall be my indulgent iftar tonite1

  • 4 years ago

    Oh yes, the best days are when baking successfully happens – and first thing in the morning – no happier feeling! A bake turned out not-so-good also means an irritable me 🙂

    Am not much of a fruit in bakes person, but your frangipane tarts always makes me want to taste them. Lovely!

  • Colleen
    4 years ago


  • 4 years ago

    Hey Deeba, One of my all time favorites is a plum tart. I can’t recall when did I have it last?! Your walnut pastry cream is a nice twist to the almond one and thanks for teh explanation about frangipane. Missing you lady and happy we caught up somewhat!

  • 4 years ago

    As far as I’m concern, you are the queen of fruit desserts. No matter if it’s a cake, a tart or another form of sweet baking, you always brings out the seasonal best. Brava!

  • 4 years ago

    Another absolutely gorgeous tart. You are the queen of stone fruit baking!

  • Sharanya
    4 years ago

    wow…lip smacking !!

    Inviting you to join “Celebrating Independence day Event”


  • 4 years ago

    Gorgeous gorgeous gorgeous! I am in love with this tart. I am crazy for plums and have bee dying to bake with them but they are just showing up on our markets now. And you have inspired me once again! No walnuts in our house (thanks to mister) but with an almond frangipane this will be just as good! xo

  • I wish we were neighbors. Seriously. That looks amazingly delicious!

  • Neev
    4 years ago

    Hi Deeba,
    Fresh produce makes my heart sing too. My family dont understand the excitement I have when I go to the market. Nice to know Im not alone.
    Your tart looks very sexy with the red plums. Summer will be here soon for us and I cant wait to try this recipe.
    Thank you for sharing.

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