Yogurt and Jam Pops
Samantha Seneviratne
964 ratings with an average rating of 4 out of 5 stars
964
30 minutes, plus at least 9 hours’ freezing
Plum and Frangipane Tart
- Total Time
- 1¼ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1(14-ounce/397-gram) package store-bought puff pastry, thawed if frozen
- 2large eggs
- 1cup/about 112 grams nut flour, such as almond, pecan or hazelnut flour
- ½(packed) cup/145 grams light or dark brown sugar
- 4tablespoons/57 grams very soft unsalted butter
- ½teaspoon kosher salt
- 1tablespoon granulated sugar
- ½teaspoon ground cardamom
- 4 to 5small plums (about 1 pound/400 to 500 grams), or a mix of stone fruits, pitted and thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
523 calories; 34 grams fat; 9 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 20 grams sugars; 8 grams protein; 267 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
- Step 2
Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn’t have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
- Step 3
While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that’s OK.)
- Step 4
In a small bowl, combine the granulated sugar and cardamom.
- Step 5
When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
- Step 6
Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
- Step 7
Transfer to a rack to cool slightly. Serve warm or at room temperature.
Private Notes
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Cooking Notes
Victoria
My favourite way of making frangipane is with pitted sour cherries in light syrup, drained (buy Hungarian cherries if available) and a layer of cherry preserves on the crust under the frangipane. Reduce the cherry syrup with a little sugar and a few drops of almond extract to use as a glaze over the tart once it's out of the oven. It's also fantastic with a short crust if you don't want to use puffed pastry.
a zuckerman
What size is the rimmed baking sheet?
Steph
Dock - means to “to prick with a fork.” I had to Google it.
cardamom lover
delicious, but with a couple of changes: 1. add a tablespoon of almond extract to the frangipane (and add a bit more almond flour) to really bring out the almond flavor, and 2. there's way too much sugar in cardamom sugar! 1 TEAspoon sugar to 1/2 teaspoon cardamom is more like it :) ... can also add a bit of rosewater (1-2tsp) to the frangipane, yum.
Suzanne
Poke the dough all over with the tines of a fork.
Susan
What does “dock the sheet all over” mean?
ncphelps
This was so incredibly easy and delicious! Made some swaps for fruit and nuts I had on hand (strawberries and pecans) and it was a delight!
dimmerswitch
For cooks here asking what size rimmed baking sheet to use, consider that a puff pastry sheet is roughly 9x15 (Dafour) or 10x15 (Pepperidge Farm). Those are by far the two most available brands (although there are some GF ones on market now too) and so if you keep in mind a baking sheet a little bigger than that it works. I use a standard sized "jelly roll" rimmed baking sheet.
km
My new favorite plum tart! Followed the suggestion in another note to add 1 T almond extract to the frangipane - very good idea.
Catherine
Did this with a graham cracker crust instead of puff pastry (didn’t have any in the house) and it turned out great! Will make again.
Kat
I’m anxiously waiting for the tart to be done. Baked desserts have never been a strong point for me. An excellent French deli’s fruit tarts inspired me. I wish there were a note describing the texture of the filling to guide whether another egg should be added because, to me, eggs have not been large for a long time. My batter was very stiff, not fluid. I made only one change in using canned pears instead of plums. I stored them overnight on a clean dish towel to absorb the liquid. Now, waiting
Kat
This is a wonderful recipe for a beginning baker. It’s quick and easy with a striking look and marvelous taste. The tart took 38 minutes and everything, looks and taste, came out well. I wish I had almond flavoring available to enhance further the almond taste, which still got raves with vanilla and calls for encore. Visually cherry or plums would have been better, but the subtle flavor of pears complimented the almond taste nicely. I garnished lightly with tarragon leaves.
Trish
Simple and delicious. Made in between work calls. Had a small amount of pecans in freezer so used those plus almonds to make up difference - prob about 50-50 pecans almonds. I blitzed in food processor to grind. Added 1 Tbsp of cognac and 1 tbsp AP flour to filling. Otherwise followed recipe except forgot the cardamom sugar topping…not sure we missed it. Did cover the whole tart with foil about halfway through baking as I was on phone for work and couldn’t keep a close eye for overbrowning.
SF Mamma
This was so delicious, easy to make, and quick to put together! That said, I followed the recipe and seemed to have twice the amount of frangipane and sliced fruit for my 16 oz of puff pastry. Looking forward to the next batch!
cardamom lover
delicious, but with a couple of changes: 1. add a tablespoon of almond extract to the frangipane (and add a bit more almond flour) to really bring out the almond flavor, and 2. there's way too much sugar in cardamom sugar! 1 TEAspoon sugar to 1/2 teaspoon cardamom is more like it :) ... can also add a bit of rosewater (1-2tsp) to the frangipane, yum.
Steph
Dock - means to “to prick with a fork.” I had to Google it.
Steph
This was pretty easy to make but as a celiac I made it with purchased GF puff pastry- which I had never used. It does not behave the same way regular puff pastry does. Instead of creating the center depression as suggested here I recommend doing it with a fold over. Delicious in any event with plums off my tree and decorated with jam from the same. It was a huge hit at a summer party.
LA Kat
Steph, what is a fold over? How is it done?
Paula
Big enough for the puff pastry you bought. I think you aren’t meant to change its size, just use it as is.
lora
Made this with peaches, followed the recipe exactly and it was perfection, and so easy.
KayBlossom
Please answer -- what size is the rimmed baking sheet?
a zuckerman
What size is the rimmed baking sheet?
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