Plum Frangipane

Plum Frangipane

Plum frangipane is a simple baked dessert of ripe plums covered with a buttery almond filling. Frangipane is a rich almond mixture traditionally used as a filling for tarts and pastries, where it bakes into a soft, tender layer around the fruit. Here, the pastry is left out and the frangipane is baked directly with the plums in individual shallow dishes.

The finished dessert is similar in spirit to a plum torte, but with a softer, more melting texture from the almond frangipane. The plums become juicy as they bake, while the frangipane puffs around the fruit and the edges turn golden.

Why Make This Plum Frangipane?

• You don't need a crust. Frangipane is usually paired with pastry, but it can stand on its own when baked in a shallow dish for a more rustic dessert.
• The almond filling works particularly well with plums. The richness of the butter and almond flour balances the sweetness of the fruit.
• The texture is soft and melting. The frangipane stays buttery enveloping the tender sliced plums.
• Individual dishes make serving easy. There's no tart to unmold or slice, and each person gets their own portion.
• It's naturally gluten-free. There's no pastry or wheat flour; almond flour provides the structure for the baked filling.

Ingredient Notes

Plums -Use ripe plums that are still firm enough to slice. I like to cut them into thin slices so they soften quickly in the oven and can be arranged in the shallow dishes. There's no need to peel the plums. The skins add color and help the slices hold their shape as they bake.

Almond Flour - Almond flour is the main ingredient in the frangipane and gives the dessert its characteristic almond flavor and tender texture. Since there is no crust, it also provides most of the structure for the baked filling.

Butter - Melted butter gives the frangipane its rich texture and buttery flavor. Let it cool slightly before adding it to the egg and honey mixture.

Honey - Honey sweetens the frangipane and complements the plum almond filling.

Egg - The egg binds everything and gives the frangipane enough structure to puff and set in the oven.

Sliced Almonds - A sprinkling of sliced almonds adds some crunch to the frangipane.

How to Make Plum Frangipane

1. Prepare the plums

Preheat the oven to 350°F.

Cut the plums in half, remove the pits and slice them thinly.

Lightly butter or grease six small, shallow baking dishes. Arrange the plum slices in concentric circles in each dish.

2. Make the frangipane

Melt the butter and let it cool slightly.

In a large bowl, whisk the egg and honey together. Add the cooled butter and whisk until combined. Add the almond flour and salt and mix until you have a smooth batter.

3. Assemble

Pour the frangipane over the plums in each dish. Sprinkle the tops with sliced almonds.

4. Bake

Bake for about 20 minutes, until the frangipane is puffed and golden around the edges.

Let the dishes cool on a wire rack before serving.

5. Serve

Serve the plum frangipane slightly warm or at room temperature. It's good on its own, but you can add a little cream or yogurt if you like.

Tips for Making Plum Frangipane

• Use shallow dishes. The shallow shape gives the frangipane enough surface area to bake evenly and develop those golden edges.
• Slice the plums thinly. Thin slices soften within the short baking time and allow the fruit to sit evenly across the surface of the frangipane.
• Let the butter cool slightly. Very hot butter can cook the egg when they're combined.
• Don't worry if the batter seems thin. The frangipane starts out as a loose batter but thickens and puffs as it bakes.
• Let it cool before serving. The center continues to set as it cools.

What to Serve with Plum Frangipane

This dessert doesn't need much alongside it. Serve it slightly warm or at room temperature with a spoonful of plain yogurt or softly whipped cream if you'd like.

Final Thoughts

Late summer and early fall are a good time to make this dessert, when ripe plums are still plentiful but the days are beginning to cool. It’s a simple way to enjoy the last of the season’s fruit.

More Plum Recipes

• Plum Compote
• Plum Jam