My readers here know by now that I had a big event last Saturday when I produced the Day Camp of Camp Blogaway. One of our sponsors, Viking Range surprised us with door prizes, which lead me to think… hmmmm, bloggers LOVE to cook and they love to compete. Thus, a “Bonus Competition” was born. And we bloggers all reaped the final reward, the First Place recipe to share with our readers – Plum Frangipane Tart by blogger Gisele at pain perdu blog.
The Bonus Competition allowed bloggers the chance to strut their stuff by bringing a dish of their choice (not required, but BOY did we have participation!). Who were the judges? We The Bloggers!
The array was lavish, and scores on judging sheets proved it. (Who besides me noticed how CLOSELY Bon Appétit-experienced speaker Kristine Kidd looked at each?)
Larry was on-hand to assist for the day, and was given the task of tallying in a secret hideaway (around the corner in our host’s office, Willa of Sues Young and Brown). In the end, Gisele Perez of pain perdu blew us away! She earned a to-die-for Viking hand blender and the honor of providing her Plum Frangipane Tart recipe for YOU! (And many thanks to Jenny of Picky Palate for her exquisite photo, above.) “I’ll be serving a version of this tart made with figs sent by the California Fig Advisory Board at the LA Helps LA event this weekend,” Gisele reports. Those of us who nibbled THIS know… that fig version will be phenomenal. Congrats, Gisele!
Plum Frangipane Tart by Gisele Perez of pain perdu
You’ll need a kitchen digital scale to measure ingredients for the frangipane, but anyone who bakes much should have one anyway.
Pâte Sucrée (or Sweet Tart Dough in English) :
Adapted from Nancy Silverton’s Desserts
- 1/2 # unsalted butter
- 1/2 cup granulated sugar
- 2 3/4 cups all purpose flour
- 2 egg yolks
- 1/4 cup heavy cream
- 1 teaspoon vanilla
1. Cream butter and sugar together.
2. Add the yolks one at a time, then add the vanilla.
3. Add the flour in 3 additions and blend until thoroughly mixed in.
4. Blend in the cream.
5. Dump the dough out on to a large piece of plastic wrap, and wrap it flattening into a round disk. Then refrigerate it for several hours or overnight.
6.To roll out the dough, remove it from the refrigerator and let it come to cool room temperature.
7. Divide the dough into two equal pieces, and roll to a circle about 2” larger than the diameter of the pan, and between 1/8”-1/4” thickness. Then lift the dough and press it into a removable bottom tart pan. Trim the edges of the dough even with the top of the pan.
8. Refrigerate the dough in the pan again for about an hour before adding filling and baking the tart. This step allows the dough to rest and reduces shrinkage.
This recipe is enough for 2- 9” to 10 “ tart shells
- 1 pound almond paste (available at Surfas and specialty online vendors)
- 1.5 ounces granulated sugar
- 1/2 pound butter butter
- 4 eggs
- 1.5 ounces flour
1. Combine the almond paste, sugar and butter in the bowl of a mixer and cream until smooth.
2. Add the eggs one at a time, scraping down the sides of the bowl as needed, and mix until smooth.
3. Add the flour and blend until thoroughly mixed in.
The frangipane maybe made ahead of time, and refrigerated for several days before using.
* Frangipane is an Italian almond cream filling
This recipe is enough for 2-9” to 10” tarts
To assemble the tart:
- 2 tablespoons apricot jam per tart
- 12-14 French or Italian prune plums, per tart, cut in half and seed removed
- 1/4 cup Apricot glaze (available from Surfas or specialty online pastry suppliers), or apricot preserves, strained to remove the solid pieces (this is a bit more than you’ll need, but I always warm up a little extra.)
- 1/4 cup sliced almonds, toasted
- 2 tablespoons powdered sugar
Spread the apricot jam on the tart dough, then spread the frangipane on top of it. Place the plums in the frangipane in concentric circles. Bake the tart at 375 degrees for about 40 minutes, or until the frangipane begins to brown.
Remove from the oven and let it cool on a wired rack with the sides of the tart pan on for about 10 minutes. After 10 minutes, remove the sides of the pan, and let the tart cool completely. Then remove the bottom by sliding a long flat knife or spatula under the tart, and slide it onto a flat plate, or cardboard circle.
To glaze and decorate the tart:
1. If you use apricot glaze you’ll have to add water, and simmer until it’s dissolved and thinned to pourable consistency. If using the strained apricot jam just heat it.
2. Using a wide pastry brush, lightly brush the glaze over the entire tart.
3. Holding a plate over the tart as a template (it’s easier if you have a second pair of hands for this), sprinkle the toasted almonds around the edge of the tart, then sift powdered sugar over the almonds.
P.S. I also often make this tart with other fruits whose seasons I eagerly await, like apricots in the spring and figs in the late summer and fall.