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Plum Frangipane Tarts

Course Breakfast, Brunch, Dessert, Snack
Servings 6

Ingredients

Frangipane

  • 3 1/2 ounces almond paste
  • 2 tbsp butter softened
  • 1 1/2 tbsp sugar
  • 1/4 tsp salt
  • 1 egg
  • 1/8 tsp vanilla
  • 1 1/2 tbsp flour

Thyme Honey

  • 1/4 cup honey
  • 5-6 sprigs thyme

Tarts

  • 1 1/2 sheets puff pastry
  • 3 plums

Instructions

Frangipane

  • Cream together the butter, sugar, salt, and almond paste. Mix in the egg and vanilla until combined. Add the flour. Refrigerate until ready for use.

Thyme Honey

  • Gently heat the honey in a saucepan just until warm. When warm add the thyme sprigs and remove from the heat. Allow the thyme to steep until the honey cools. Set aside until ready for use.

Tarts

  • Thaw puff pastry sheets. Preheat the oven to 375 degrees. Cut four equal squares out of one sheet and two squares out of half the second sheet. Lightly score a one-inch border around the inside of each square. Take care not to cut completely through the pastry. Place the squares on a sheet pan lined with parchment. Divide the frangipane between the 6 squares and spread it to the inside edge of the score marks.
  • Cut the plums in half and remove the pits. Slice each half into thin slices. Layer the plum slices over the frangipane. Use 1 half plum for each tart. Brush the plums and outer edge of the puff pastry with thyme honey. Bake for 20-25 minutes. Remove from the oven and brush the plums and pastry with thyme honey a second time. Cool and serve.