Fresh Fruit Frangipane Tart


Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion! Make this easy frangipane tart recipe and bring it to a picnic. Your friends will ask what bakery you went to. Garnish with creme fraiche and lime zest.

Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
40 mins
Total Time:
1 hr 55 mins


For the Tart:

  • 3 puff pastry rectangles

For the Filling:

  • 1 ½ tablespoons butter, softened

  • cup white sugar

  • 1 tablespoon white sugar

  • 1 large egg

  • ¾ cup almond flour

  • ¼ teaspoon fine salt

  • teaspoon vanilla extract

  • ¼ teaspoon almond extract (Optional)

  • 3 pluots, or to taste

For the Glaze:

  • 3 tablespoons apricot jam (Optional)

  • 2 teaspoons water (Optional)


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.

  3. Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.

  4. Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.

  5. Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.

  6. Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.

  7. Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.

    close up view of a slice of Fresh Fruit Frangipane Tart garnished with cream and lime zest on a white plate
    Chef John


Feel free to substitute puff pastry with pie dough.

Use any stone fruit you prefer.

Very finely ground-blanched almonds can be substituted for almond flour if desired.

Nutrition Facts (per serving)

397 Calories
25g Fat
39g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 397
% Daily Value *
Total Fat 25g 32%
Saturated Fat 6g 31%
Cholesterol 29mg 10%
Sodium 204mg 9%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 8%
Total Sugars 17g
Protein 7g
Vitamin C 1mg 4%
Calcium 10mg 1%
Iron 1mg 7%
Potassium 41mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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