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

Wholewheat Plum Frangipane GaletteWholewheat Plum Frangipane Galette … it is strange that when the season is bidding adieu, the palpitations grow. I tend to hang on to the last fruit like they are going to go out of fashion; trying to extend their shelf life beyond reasonable measure. Plums have sadly gone. I have been happy looking at the last lot in the fridge for past 2 weeks.

Wholewheat Plum Frangipane GaletteYes, indeed. That is how long I kept them, and interestingly, that is how long they stayed. Beautifully! Bidding goodbye to summer is never easy given my deep emotional bond with stone fruit. I still have one last batch of frozen plums. Thoughts of sorbet, granita, fro yo dance in my head!

PlumsI had this recent conversation with a friend where I mixed up my grey cells and gray cells. It was so funny, by the end of it nothing looked right. I knew I needed help! Good time to hand over to an online editor. I used Grammarly to grammar check this post. It took care of what they taught me at school. Grammarly carries out plagiarism checks too! So cool!!

Wholewheat Plum Frangipane Galette Did I mention my uber healthy baking spree of late? I have always attempted to keep my baking healthy. I went one baby step further with this Wholewheat Plum Frangipane Galette. I’ve never made a galette or pie with mainly whole wheat in the pastry. I am usually haunted with scary thoughts. What if it all falls apart; what if the pastry does not hold; and what if it does not taste good?

Wholewheat Plum Frangipane Galette Whole wheat is not what one might traditionally use in pie crusts, but trust me, it works well. You got to give it some extra TLC. Surprisingly, the crust was buttery, light, flaky and delicious! A bit fragile, but expected. Take baby steps from all purpose towards whole grain. There’s a whole new world out there!

Wholewheat Plum Frangipane Galette This pie crust is not a 100% wholewheat. I added a teeny bit of plain flour. Next time, I’ll be bolder. See baby steps? I’m doing it. You can too.

Plum lemonadeI made lemonade that day as well….plum lemonade to be precise. Not to be served with the moorish galette, but here anyway. Simple and a fun way to include more fruit in your diet. The kids gulped it down greedily asking for some everydayToo late! It’s goodby plums for now! We’re already staring fall in the face.

Wholewheat Plum Frangipane Galette I’ve made plenty of galettes. It is one of my favourite forms of pie. If you are lucky and still in plum season, then you could try making this rustic free form tart.  You could always substitute plums for peaches, nectarines, cherries, strawberries, blueberries, apples, figs, pears, or frozen fruit. A combination of fruit works equally well!


Recipe: Wholewheat Plum Frangipane Galette
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Summary: A delicious wholewheat plum frangipane galette with a light, buttery, flaky crust. Frangipane in here is as delightful as can be. It adds to the taste, and also offers a layer between the pastry and fruit. This keeps the pastry from going soggy!

Prep Time: 15 minutes
Total Time: 1 hr 15 minutes

  • Wholewheat galette pastry crust
  • 130g wholewheat flour {aata}
  • 25g plain flour
  • pinch salt
  • 100g butter, diced small, chilled
  • Juice of 1/2 lime
  • 2-4 tbsp chilled water
  • Almond Frangipane 
  • 60g almond meal
  • 60g unsalted butter, room temperature
  • 60g sugar
  • 1 egg
  • 10g whole wheat flour
  • 1/2 vanilla bean, scraped
  • Topping
  • 300g plums, stoned, quartered
  • juice of 1/2 lime
  • 45g brown sugar {divide 30+15}
  • 1 tbsp milk


  1. Wholewheat galette pastry crust
  2. Place the 2 flours and salt in the bowl of food processor and pulse to mix and repeater.
  3. Add the chilled diced butter and lime juice and process again briefly until you have a pea sized mix.
  4. Add chilled water 1 tbsp at a time and process until the dough comes together when pinched between your fingers.
  5. Turn out, knead very briefly to pull together. Flatten into a round disk, wrap in cling-warp and chill for about 2 hours. {There’s a nice pastry tutorial here}
  6. Almond Frangipane 
  7. Run all the ingredients in bowl of food processor until nice and smooth. Refrigerate until required.
  8. Topping
  9. Toss the plums with the lime juice and 30g sugar. Reserve in a bowl.
  10. Preheat the oven to 190C.
  11. Roll the pastry dough out on a large piece of parchment.
  12. With an offset spatula, spread the frangipane over the base, leaving a border of about 1 1/2″.
  13. Top with the resrved plums.
  14. Gently draw the pastry up around the filling, using the parchment as a guide.
  15. Pleat the pastry around the filling, pressing gently into place. Transfer onto baking tray.
  16. Give the border a quick brush with milk, sprinkle over the remaining 15g brown sugar.
  17. Bake for about 50-60 minutes until the crust is golden brown and firm.
  18. Cool for at least an hour before cutting. Slice and serve with unsweetened low fat cream.
  19. Note: We enjoyed the galatte chilled as well. It kept well in the fridge for 2 days.


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“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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“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!

Recipe: Vanilla Almond Frangipane Plum Tart
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Summary: An easy and delicious tart – a crisp base paired with a vanilla almond frangipane and sweetly tart plums! Ground oats in the pastry worked really well!

Prep Time: 15 minutes
Total Time: 60 minutes

  • 1 recipe pâte sucrée {recipe follows}
  • 1 recipe vanilla almond frangipane {recipe follows}
  • 8-10 small ripe plums, each sliced into 6 sections
  • 1/4 cup slivered almonds
  • 2 tbsp apricot jam, melted
  • Pâte Sucrée
  • 150gms plain flour
  • 50gms oats
  • 1/2 tsp baking powder
  • 1 tbsp vanilla sugar
  • 1/8 tsp salt
  • 100gm unsalted butter, chilled, diced
  • 1/2 vanilla bean scraped
  • 1 tsp vanilla extract
  • 1 egg
  • Vanilla Almond Frangipane
  • 1 cup whole almonds
  • 1/3 cup muscavado sugar
  • 70gms unsalted butter, room temperature
  • 1 egg
  • 1/2 vanilla bean, scraped
  • 1 tbsp flour
  • 1 tsp almond extract
  • Pinch of salt


  1. Pâte Sucrée
  2. Whiz the plain flour, oats, sugar, salt, baking powder and scraped vanilla bean in the processor. {Thermomix: Speed 10/ 20 seconds}
  3. Add the chilled butter and whiz briefly until you get a crumb like mix. {Thermomix: Speed 10, 15 seconds}
  4. Add the vanilla extract and egg and briefly pulse till it begins to come together {Thermomix: Speed 6 / 10 seconds}
  5. Turn onto work surface and pat together into a ball, handling the dough as little as possible. Wrap in cling film and chill for at least 30 minutes to help the dough relax.
  6. Preheat the oven to 190C.
  7. Roll out the dough and lne the tart pan. Patch any broken bits with leftover dough.
  8. Bake blind {line the unbaked shell with aluminum foil and place bean/pie weights on top} for 8 minutes. Remove weights and foil and continue to bake for a further 5 minutes. Make sure it doesn’t over brown.
  9. In the meantime, make the vanilla almond frangipane
  10. Whiz the whole almonds, muscavado sugar, flour and salt in the processor until the almonds are pulverised. {Thermomix: Speed 10/ 20 seconds}.
  11. Add the butter,egg, vanilla bean and almond extract and blen until smooth. {Thermomix: Speed 6/ 20 seconds}. The frangipane is ready, and can be stored in a zipbag overnight in the refrigerator if desired.
  12. Lower the oven temperature to 180C.
  13. Assemble the tart
  14. Turn the frangipane into the baked crust {I turned it into the hot shell and it turned out fine}, spread uniformly with an offset spatula.
  15. Arrange plum slices over the top, sprinkle with slivered almonds and bake for 30 minutes, until the frangipane is fluffy looking and firm to touch.
  16. Remove from oven and immediately brush the top with the the melted apricot jam {this seals the moisture in and keeps the fruit looking good}.
  17. Serve warm or at room temperature … or even chilled!


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