Prune Tart with Frangipane

5 from 2 votes

The Prune Tart recipe is a where plump prunes combine with a nutty frangipane filling inside a buttery, golden crust. The tart is baked until the frangipane is golden brown and the prunes have melted into a sweet tart jammy texture. This tart is delicious and easy to make.

Prep Time45

Cook Time50

Cooling Time1

Total Time2 35

Course: Dessert

Cuisine: American

Servings:

Calories: 459kcal

Author: Cheryl Norris

Equipment

9-inch Tart Pan w/ Removable Bottom

Ingredients

Tart Crust

1 1/3 cups (189 grams) unbleached all-purpose flour
5 tablespoons (63 grams) packed light brown sugar
1/2 teaspoon kosher salt
10 tablespoons (142 grams) unsalted butter melted

Prune and Frangipane Filling

284 grams (10 ounces) pitted prunes cut in half
1 cup Earl Grey tea boiling hot
7 tablespoons (100 grams) unsalted butter softened (70-72°F)
1/2 cup (100 grams) granulated sugar
1/4 teaspoon kosher salt
2 large (100 grams) eggs
1/2 teaspoon almond extract
1 teaspoon pure vanilla extract
1 cup (120 grams) finely ground almond flour Bob’s Red Mill recommended
2 tablespoons (16 grams) unbleached all-purpose flour
1/4 cup sliced almonds toasted

Instructions

For the Tart Crust

Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
Whisk flour, sugar, and salt together in a bowl. Add melted butter and stir and with a silicone spatula or wooden spoon until a dough forms and there are no bits of flour left.
With your hands, press two-thirds of dough into the bottom of 9-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with your hands to even thickness.
Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until crust is deep golden brown and firm to touch, 25 minutes, rotating pan halfway through baking. Remove the crust from the oven and let it cool to room temperature before adding the almond cream. If making one day in advance, allow it to cool completely and then cover it with a plastic wrap.

For the Prune and Frangipane Filling

While the tart is baking, place the prunes in a bowl and pour the hot tea over the halved prunes. Let the prunes hydrate until the tart shell comes out of the over.
Drain the prunes, and press against them with your hand or the back of a large spoon to remove as much liquid as possible.
Place the butter, sugar, and salt in a medium-sized mixing bowl. Mix the ingredients together with a wooden smooth just until the ingredients are combined and the mixture looks smooth.
Beat the eggs together in a small bowl then add the eggs and vanilla extract to the sugar-butter mixture. Mix together until the eggs are incorporated.
Sift the all-purpose flour and the almond flour into the mixing bowl using a coarse mesh strainer. Fold the flours in the batter until well combined. The frangipane will be somewhat stiff and look a little grainy from the almond flour.
Store the frangipane in the refrigerator in an airtight container until ready to use and for up to 4 days.

Assemble the Tart

Spread the prunes over the bottom of the tart shell. Next spread the frangipane filling over the prunes, making sure to fill the gaps in between the prunes.
Sprinkle the toasted sliced almonds over the frangipane.
Place the tart on a wire rack set in a rimmed baking sheet and bake on the middle rack. Bake for 30-35 minutes until the frangipane filling is light golden brown on top and the center feels slightly firm to the touch when you lightly press down on it with the tip of your finger. The other way to test for doneness is to use an instant read thermometer to check the temperature of the frangipane in the center. It should register 180-185°F.
Let the tart cool to room temperature and sift a little powdered sugar on top for decoration.

Storage

The tart is good at room temperature stored in a container for up to 2 days. After that it can be stored in the refrigerator for up to 4 days, but it is best eaten within the first 2 days.

Notes

Weigh the Ingredients. Use a kitchen scale to weigh the all-purpose flour, almond flour, and unsalted butter for the tart crust. Weighing the ingredients will ensure the crust is neither too crumbly nor too soft and the almond cream has the perfect texture.

Sift the Almond Flour. Almond flour tends to clump because of the amount of fat in this nut. If you don't sift the almond flour the frangipane will have large lumps in it and the almond flour won't be fully mixed in.

Nutrition