Go nuts over frangipani

Tired of the same pastry dough flavor in every baked good you prepare? Well, check out our story on frangipani in LENS today, then try this recipe.


Plum Frangipani Tart


• 1 cup walnut pieces plus more for garnish

• 1/2 cup sugar

• 1/2 cup (1 stick) unsalted butter, softened

• 1 teaspoon pure vanilla extract

• 4 large egg yolks

• 5 tablespoons unbleached all-purpose flour

• 1/4 teaspoon salt

• 1 1/2 pounds ripe plums (about 6 small), pitted and quartered

• 2 tablespoons apricot jam


Preheat oven to 350 degrees. Spray a 9-inch tart pan with removable bottom with nonstick cooking spray. Place on a rimmed baking sheet.

Combine walnut pieces and sugar in the work bowl of a food processor and process until nuts are finely ground.

Combine nut mixture and butter in a large mixing bowl and beat with an electric mixer until light and fluffy, three to five minutes. Add vanilla and eggs and beat until smooth, scraping down sides of bowl as necessary. Mix in flour and salt until just combined.

Spread frangipani in an even layer in the prepared pan. Arrange plums on filling, cut-side up. Bake until firm and golden, 30 to 35 minutes. Brush with jam, sprinkle with a tablespoon or two of chopped nuts, and let cool completely on rack. Remove pan sides, slice and serve.

Makes six servings.

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