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.
© 1992 All rights reserved. Published by Workman Publishing.