Plum Frangipane Tart

Recipes

My Santa Rosa plum tree has given me dessert! You gotta love summer fruits – so many possibilities!  This tart is one of my favorite ways to use our plums but it could easily be made with any stone fruit, including cherries.  My plums are of a lighter variety but don’t be shy about using dark ones as the contrast in colors would be even more stunning.  Your family and friends will be impressed with this dessert that looks and tastes like it came from a refined French restaurant but is super easy to make.  Enjoy!

Paleo, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free

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Plum Frangipane Tart

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Ingredients

Scale
  • 4–6 Plums, thinly sliced
  • 3/4 cup Coconut oil, melted
  • 2 tbsp Coconut oil, melted
  • 1/2 cup Honey
  • 2 Flax eggs or regular eggs (For flax eggs, mix 2 TB flax meal with 6 TB warm water, and allow to sit for 10–15 mins)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 2 cups Blanched Almond Flour
  • Pinch of salt
  • 1/4 cup Sliced Almonds

Instructions

  1. Preheat oven to 350-degrees and oil a large baker (9×12 or 11-inch round tart pan).
  2. Combine oil, honey, eggs, and extracts in a bowl and whisk until well combined.
  3. Add in flour and salt and mix until no flour lumps are evident.
  4. Pour half of batter into prepared pan and place plums in concentric circles on top.
  5. Add rest of batter over the plums and sprinkle with almonds.
  6. Bake 30-40 minutes or until golden and set in the center (may need to tent toward the end to prevent over-browning).
  7. Serve warm or at room temperature.  Feel free to add coconut whipped cream or vegan ice cream for a real treat!
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