Black Friar Plum-Frangipane Tart

I adore the nubbly texture and almondy fragrance of frangipane, and nowhere better than in this tart. With the purple-black plums showing through here and there, it is an absolutely regal dessert.

The frangipane can be made a week or more ahead. Then with the fruit and a prebaked tart shell on hand, this dessert can be assembled in an hour.

Black Friar is a fragrant plum we especially like, but any sweet plum—be it red, purple, green, or yellow—will be good. If you are looking to adorn the tart, try a dollop of unsweetened crème chantilly or, for a different effect, a scoop of Lime-Rum Ice Cream.


  • pounds ripe but firm, fragrant Black Friar plums
  • Prebaked Tart Shell, partially baked
  • Frangipane (recipe follows)
  • Confectioners’ sugar, for garnish


  1. Preheat the oven to 350°F. Move an oven rack to the middle position.
  2. Halve the plums lengthwise and remove the pits, then cut each half lengthwise into 3 wedges. Arrange the plum wedges on their sides, in a spiral pattern, completely covering the bottom of the tart shell.
  3. In a bowl, beat the frangipane with an electric mixer on medium speed until light. Spread the frangipane evenly over the plums. It’s okay if the plums show through in a few places.
  4. Bake the tart until lightly golden, 40 to 45 minutes. Remove to a rack to cool.
  5. Serve warm or cool. Just before serving, lightly dust the edge of the tart with confectioners’ sugar.