Stone fruit-frangipane tart

Stone fruit-frangipane tart

Based on 6 ratings
Juliane Meyer

Juliane Meyer

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

40 min

Resting

0 min

Ingredients

2Servings
plums
¼
peach
¼
egg
¼
egg yolk
5 g
sugar
tsp
salt
5 g
marzipan
5 g
flour
3 g
butter (melted)
30 ml
milk
4 g
ground almonds
sheets
puff pastry
tbsp
confectioner's sugar (divided)
tbsp
sliced almonds
MetricImperial

Utensils

bowl, hand mixer with beaters, rubber spatula, small pot, whisk, baking sheet, oven, knife, fine sieve, cutting board

How-To Videos

homemade-marzipan

Homemade marzipan

shortcut-puff-pastry

Shortcut puff pastry

how-to-prepare-plums

How to prepare plums

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal308
Fat21 g
Protein5 g
Carb24 g
  • Step 1/6

    Add egg, egg yolk, sugar, and salt to a bowl and beat until creamy. Add marzipan in small chunks and stir until it’s fully incorporated.  Add flour and melted butter and stir to combine.
    • ¼ egg
    • ¼ egg yolk
    • 5 g sugar
    • tsp salt
    • 5 g marzipan
    • 5 g flour
    • 3 g butter
    • bowl
    • hand mixer with beaters
    • rubber spatula

    Add egg, egg yolk, sugar, and salt to a bowl and beat until creamy. Add marzipan in small chunks and stir until it’s fully incorporated. Add flour and melted butter and stir to combine.

  • Step 2/6

    Add milk to a small pot and bring to a boil over medium-low heat. Fold warm milk into marzipan mixture, then transfer the mixture back to the pot and let it simmer until it thickens, stirring constantly. Fold in ground almonds, then set the pot aside.
    • 30 ml milk
    • 4 g ground almonds
    • small pot
    • whisk

    Add milk to a small pot and bring to a boil over medium-low heat. Fold warm milk into marzipan mixture, then transfer the mixture back to the pot and let it simmer until it thickens, stirring constantly. Fold in ground almonds, then set the pot aside.

  • Step 3/6

    Preheat oven to 200°C/390°F. Roll out puff pastry and cut out two circles of the same size of approx. 23 cm/ 9 in. Transfer one puff pastry sheet to a baking sheet and spread some frangipane on it.
    • sheets puff pastry
    • baking sheet
    • oven
    • knife

    Preheat oven to 200°C/390°F. Roll out puff pastry and cut out two circles of the same size of approx. 23 cm/ 9 in. Transfer one puff pastry sheet to a baking sheet and spread some frangipane on it.

  • Step 4/6

    Lay the second puff pastry circle on top and dust with most of the confectioner’s sugar. Bake at 200°C/390°F for approx. 10 min.
    • tbsp confectioner's sugar
    • fine sieve

    Lay the second puff pastry circle on top and dust with most of the confectioner’s sugar. Bake at 200°C/390°F for approx. 10 min.

  • Step 5/6

    In the meantime, pit and slice the plums and peach.
    • plums
    • ¼ peach
    • cutting board
    • knife

    In the meantime, pit and slice the plums and peach.

  • Step 6/6

    Remove the puff pastry from the oven and spread the remaining frangipane on top, leave approx. 2-cm/1-in. around the edges. Place sliced peach and plums on the frangipane and sprinkle sliced almonds on top. Bake at 200°C/390°F for approx. 25 – 30 min. or until the puff pastry is golden brown. Remove from the oven, let cool, and dust with remaining confectioner’s sugar. Enjoy!
    • tbsp sliced almonds
    • ¼ tbsp confectioner's sugar
    • oven
    • fine sieve

    Remove the puff pastry from the oven and spread the remaining frangipane on top, leave approx. 2-cm/1-in. around the edges. Place sliced peach and plums on the frangipane and sprinkle sliced almonds on top. Bake at 200°C/390°F for approx. 25 – 30 min. or until the puff pastry is golden brown. Remove from the oven, let cool, and dust with remaining confectioner’s sugar. Enjoy!

  • Enjoy your meal!

    Stone fruit-frangipane tart

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