Slices of plums are covered with an almond frangipane in this rich and buttery fruit gratin.
Plums are everywhere; that can only mean one thing…winter is around the corner.
Oh, technically it’s still summer for a few days and then of course there’s fall in between, but it sneaks up on you. Winter lies in wait ready to pounce.
Summer turns to fall and fall turns to winter almost in the blink of an eye. It happens subtly at first; the days become shorter, the temperature drops and we start wearing long sleeves and pants instead of shorts and skirts. And before you know it the thick sweaters and the wool socks come out of hiding and the holidays are in full swing.
I know it’s inevitable but I’m not quite ready yet, summer is still in my heart. Spring I look forward to, summer I long for, fall however is a little bittersweet for me. I start to get nostalgic about the long days, the slower pace and warm nights. The good news is the weather around here shows no signs of the approaching season so I’ve been enjoying it while I can along with those juicy late summer plums.
These plum frangipane gratins are blissfully easy to make. Melt some butter, whisk in almond flour, honey and a beaten egg until you end up with a runny caramel colored batter. Slices of deeply hued red plums are arranged in a few shallow dishes, and covered with the frangipane. Less than half an hour later you end up with a buttery dessert that makes a lovely backdrop for the sweet tart plums. The frangipane puffs up around the slices of plums the rich batter melding with the syrupy juices of the baked fruit.
This gratin is about contrast. The plums soften into the tender almond base while the sliced almonds sprinkled on top add a bit of crunch. The result is a center that is meltingly tender while the golden edges remain just a little crisp. You could serve these with a little cream or yogurt on the side but they hardly need any accompaniment.
Gluten-Free Plum Frangipane Gratin
An easy gluten-free plum gratin made with almond flour and ripe juicy plums.
Ingredients
- 6 plums, cut in halves and sliced thinly
- 100g/ 7 Tablespoons butter
- 100g/4 ½ Tablespoons honey
- 1 egg
- 112g/ 1 cup almond flour
- Pinch of salt
- 28g/1/4 cup sliced almonds
Instructions
- Preheat oven to 350 degrees.
- Melt butter and let cool slightly. In a large bowl beat one egg with the honey. Add the cooled butter and whisk until combined. Add the almond flour and a pinch of salt and beat until fully incorporated.
- Butter or lightly grease 6 small shallow pie or gratin dishes and place the slices of plums inside in concentric circles. Cover with the frangipane batter and top each with a few sliced almonds.
- Bake for 20 minutes or until golden around the edges.
- Let cool on wire rack and serve slightly warm or at room temperature.
Notes
Gluten Free, Grain Free, Vegetarian, Paleo-Friendly
Leftovers are also wonderful straight from the fridge.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 29mgSodium: 61mgCarbohydrates: 17gFiber: 5gSugar: 10gProtein: 9g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Robyn K. says
So I made this yesterday and it was a big hit!
I wonder though if 100G is strictly a cup. My batter was extremely thick even after adding an extra egg and more butter. I spread it across the fruit instead of pouring and it tasted heavenly!
naomi says
absolutely stunning-love the recipe and the pictures are some of my favorites from you. that deep purple is gorgeous.
kellypea says
I love plums of all kinds and like you am still enjoying the warmth of a late summer this year. Your frangipani are tempting me to go back to the market today to pick up some juicy plums!
Kankana says
This sounds so easy and comforting. Could I use APF instead of almond flour. I just can't seam to find almond flour anywhere!
Sylvie says
No, regular flour won't have the same consistency or flavor, but you don't have to buy almond flour for this you can make your own pretty easily at home by just grinding up whole or sliced almonds in the food processor until they become a very fine powder stopping just before it turns into almond butter or you can buy almond flour online.
Jeanne @ CookSister! says
Oh I'm with you - not ready for autumn yet!! My winter clothes have only been packed away for like 2 months! At least the plums provide some compensation... The selection of them in France last weekend was mind-blowing. Love these gratins - so pretty!
Sylvie says
Oh I'm sure! I wish we had stayed a little bit longer this summer so that we could have enjoyed the reine claudes and mirabelles.
Cookie and Kate says
I want a big slice of frangipane, please! Love simple dessert recipes.
Jamie | My Baking Addiction says
I absolutely adore plums - in fact, I just had one with lunch. Beautiful recipe, Sylvie.
thyme (Sarah) says
We are breathing so much easier here as the big beautiful and cool winds descend upon Houston blowing that humidity away. Those plum tarts are being pinned for sure. Perfect for this time of year, Sylvie.
Meeta says
I adore frangipane and this is a naughty dessert omitting the crust! I actually make something similar but it is a little more "cakey"! I just got a huge bagful of freshly picked plums so this sall be tried!
Sukaina says
Oh how I miss seasons!! We love eating plums as is. I don't bake with plums often to be honest but I did make some very delicate plum cakes with a hazel nut crumble topping!
Sylvie says
I remember and they were beautiful! 🙂