Plum and Almond Tart with Homemade Pastry – A fruit plum tart with almond frangipane and crumbly sweet pastry.

A fruit plum tart with almond frangipane and crumbly sweet pastry.

Ah, isn’t it pretty?

Normally I’m not great at making desserts look pretty, but fortunately for me, the decoration on this plum tart is fool proof!

Piles of juicy ripe plums are layered on top of soft almond frangipane and encased with buttery-sweet pastry. Just pass the cream right now. Forget dessert, I want this for breakfast!!

Don’t be put off with the homemade pastry. I’m usually the first to applaude the ready-made stuff you can buy in the shops, but this one is extra easy and beautifully crumbly. With a bit of help from the fridge to chill this pastry, you don’t even need to roll it out! Here’s why:A fruit plum tart with almond frangipane and crumbly sweet pastry.

Yep, my big pastry sausage is cut into slices that layer the bottom and sides of my flan dish.A fruit plum tart with almond frangipane and crumbly sweet pastry.

Then that pastry is squished down using your hands until all the gaps are covered. This creates a slightly rustic feel to the tart that I LOVE!

Why do I love rustic? Because it gives me permission to be slightly messy and make the odd mistake whilst claiming it’s supposed to look like that.

A fruit plum tart with almond frangipane and crumbly sweet pastry.

This Plum and Almond Tart with Homemade Pastry is perfectly portable and delicious served cold – so it’s great for picnics.

It’s also amazing served slightly warm with a good drizzle of custard or cream!!

A fruit plum tart with almond frangipane and crumbly sweet pastry.

How about finishing your Easter dinner with a lovely slice!

The Plum and Almond Tart with Homemade Pastry Recipe:

4.93 from 14 votes

Plum and Almond Tart with Homemade Pastry

Plum tart with almond frangipane and crumbly-sweet homemade pastry
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 16 slices
Course: Dessert
Cuisine: British



  • 280 g (2 1/3 cups) plain (all-purpose) flour
  • pinch of salt
  • 120 g (1 cups + 1 tsp) confectioners' sugar
  • 240 g (1 cups + 2 tbsp) unsalted butter softened
  • 2 egg yolks


  • 120 g (1/2 cup + 1 tbsp) unsalted butter, softened
  • 130 g (3/4 cup minus 2 tbsp) golden caster sugar
  • 2 large eggs
  • 150 g (2 cups minus 1 tbsp) ground almonds almond meal - the grainy kind - not the flour
  • 2 tbsp plain (all-purpose) flour
  • ½ tsp almond extract
  • ¼ tsp vanilla extract


  • 6 large ripe plums
  • 1 ½ tbsp soft brown sugar

To finish:

  • 1 tbsp confectioners' sugar
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  • First make the pastry. Mix together the flour, salt and confectioners' sugar. Add in the softened butter and egg yolks. Mix together until just combined (I like to use my hands for this). Roll into a log (it will be sticky) and wrap in clingfilm. Place in the fridge for 1 hour.
    280 g (2 1/3 cups) plain (all-purpose) flour, pinch of salt, 120 g (1 cups + 1 tsp) confectioners' sugar, 240 g (1 cups + 2 tbsp) unsalted butter, 2 egg yolks
  • For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes – until it goes paler. Stir in the eggs until mixed, then stir in the ground almonds, flour, almond extract and vanilla extract. Cover and place in the fridge until you’re ready to use it.
    120 g (1/2 cup + 1 tbsp) unsalted butter, softened, 130 g (3/4 cup minus 2 tbsp) golden caster sugar, 2 large eggs, 150 g (2 cups minus 1 tbsp) ground almonds, 2 tbsp plain (all-purpose) flour, 1/2 tsp almond extract, 1/4 tsp vanilla extract
  • Now it's time to assemble. Preheat the oven to 160C/320F (fan) and have a 30cm flan tin - with removable base- ready. Take the pastry out of the fridge and slice into 1/2cm slices. Arrange over the bottom and sides of the tin, then squash the pastry together so there are no gaps. Make sure you squash the pastry into the ridges on the sides of the tin. You may have a little leftover pastry.
  • Trim the edges until they’re flush with the edge of the pan and place back in the fridge for 10 minutes whilst you slice the plums.
  • Slice the plums in half and remove the stone, then cut each half into 6 slices - so you should get 12 slices per plum. If you can't remove the stone, just carefully cut around it.
    6 large ripe plums
  • Take the pastry and frangipane out of the fridge. Dot the frangipane over the base of the uncooked pastry. Roughly level with a spoon so there are no gaps, then arrange the plums on top. I like to start from the outside, creating one large circle by very slightly overlapping the plums. Then a small circle inside and finally arrange a few extra slices in the middle.
  • Sprinkle on the brown sugar and place in the oven to cook for 45-55 minutes – until the pastry is brown and the plums are slightly caramelised. You need at least 45 minutes in the oven to ensure the pastry is cooked, so if it starts to look too brown, place some foil on top (try not to let it touch the plums too much or it may stick).
    1 1/2 tbsp soft brown sugar
  • Take out of the oven and leave to cool slightly before serving with a dusting of confectioners' sugar. Alternatively, let it cool completely before serving.
    1 tbsp confectioners' sugar


This tart will keep for 2 days in the fridge, covered.
Nutritional Information is per serving.


Calories: 375kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 12mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 710IU | Vitamin C: 2.4mg | Calcium: 36mg | Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

A fruit plum tart with almond frangipane and crumbly sweet pastry.

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  1. Barbara says:

    Just going to make this. It seems an awful lot of butter to flour for the pastry. 280gms flour to 240gms butter. I have only used half fat to flour in my recipes. Is thus right or a mis-print please.

    1. Nicky Corbishley says:

      Hi Barbara, Yes, the amount is correct. It’s makes a very rich crumbly pastry – which is lovely, but can be difficult to roll out. Which is why I slice it and layer it into the dish, then smooth it out.
      You can of course reduce the butter if you prefer, or even use ready-made shortcrust pastry if you like (I sometimes do that too). Hope that helps.

  2. Colette Singla says:

    5 stars
    very good recipe. I made 1 like you with plums and I made another 1 with peaches. So delicious.
    Thank you for that great recipe

  3. Jackie Lane says:

    5 stars
    Lovely and really easy to make. I used a spring form cake tin as my tart tins are a bit shallow, worked perfectly.

  4. Ellen says:

    This is a lovely recipe! The only thing I did differently was to use ice cold butter for the short pastry, as i couldn’t bare to go against the age-old short pastry ideology. The frangipane got really dark where it peeked through the plums, and the chewy result was just marvelous!

  5. Eleanor says:

    5 stars
    Made this yesterday thinking it would last for a couple of days at least. All eaten yesterday it was so good.

  6. ulton66tony says:

    Confectioners sugar, does Tesco sell this and is it Caster sugar ?

    1. Nicky Corbishley says:

      Hiya, Yes Tesco will sell it. Confectioners’ sugar is basically icing sugar.

  7. Zoryana says:

    what is golden caster sugar? thank you

    1. Nicky Corbishley says:

      Hi Zoryana,
      It’s a common sugar in the UK – similar to superfine granulated sugar in the US.
      It’s slightly golden in colour, but you can replace with ordinary superfine.
      Hope that helps!

  8. Emily @ Emily's Tasty Adventures says:

    Wow! This looks amazing!! I will have to give this a try! So happy I came across your blog!

    1. Nicky Corbishley says:

      Thanks Emily 🙂

  9. Garlic + Zest says:

    This is a beautiful tart! Your photo is stunning!

    1. Nicky Corbishley says:

      Thank you so much Lisa 🙂

  10. sarah says:

    Wowzer Sis that looks amazing!!! Hoping to see this on the dinner table at Grandads soon xx

    1. Nicky Corbishley says:

      Thanks Sis, I’ll definitely be doing this one again soon 🙂