I Plum and Blueberry Frangipane Tart

What to do with some fruit lying about in the fridge and some jam the kids are complaining about? Chuck it in some pastry with a frangipane mix (it’s real easy to make), bake, add cream, and enjoy. 

It can be any fruit with in reason, stone fruits are particularly suited to the task though; and jam is not necessary, but I had some to use up, so why not? I think my favourite fruit in this dessert is apricot, sadly it’s not their season and it’s the plums and blueberries sitting at the back of the fridge desperate to be put to good use.


  • Shortcrust pastry 1 packet
  • Blueberry jam
  • 100g unsalted butter
  • 100g caster sugar
  • 2 eggs beaten lightly 
  • 100g ground almonds 
  • Few drops almond essence 
  • 3 plums sliced
  • 50g blueberries

Preheat oven to 180C and grease a flan tin.  Roll out your pastry and place in your greased tin, prick the pastry base with a fork, insert some baking paper and fill with ceramic baking beans (or similar).  Blind bake it for around 15 mins, then take off the baking beans and paper and bake for a further 5 mins.  Now remove from the oven, when it’s cooled a little, trim off any pastry that hangs over the edge of your tin with a knife.

While the pastry is blind baking, beat the sugar and butter til smooth, add the eggs a little at a time til well combined. Mix in the ground almonds, then then finally mix in a few drops of almond essence. When the base is ready, generously spread jam across the pastry base.  


Add in the frangipane mixture, place your fruit in top.  The proportions of fruit don’t matter too much as long as there is plenty to go in the tart. 


 Now don’t look too closely at my pastry, I’m certainly no expert when it comes to blind baking. This example is not pretty but, it is cooked though, which is what matters!

Bake in the oven for approximately 25 minutes. The frangipane mix should be golden and set in the middle. Dust with icing sugar if you want to be a bit fancy. What’s great about this dessert though is that it’s versatile, different fruits, different nuts, and it’s real easy to make, (especially if you cheat and bought the pastry like me).


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