Plum-frangipane tart from Pastry Love: A Baker's Journal of Favorite Recipes (page 230) by Joanne Chang

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Notes about this recipe

  • Kinhawaii on November 18, 2020

    Will make again. Had a bunch of plums on the tart side so this filling helped balanced that. I used Dorie’s pastry so haven’t tried this version & covered the crust rim after prebaking it. My plums were green not red on the inside, cut into sixths. It baked in a little more than an hour for me - as anya_sf advised. We really enjoyed this warm & at room temp.

  • anya_sf on January 31, 2020

    I substituted jarred pears cut in quarters for the plums. My 10" tart pan is a ceramic one-piece pan, which I used, but the pastry sides shrank a lot during blind baking, and I wonder if the pan material was a factor. I was still able to use the shell since the filling was shallow. Both the crust and filled tart were done 5-10 minutes sooner than the stated time, so check early. Even though the tart overbaked a bit, it was still moist and delicious.

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