Plum & Almond Tart

This Vegan Plum and Frangipane Tart is a beautiful dessert that’s surprisingly easy to make. With a sweet vanilla pastry base, creamy almond frangipane, and juicy sliced plums, it’s got all the right flavours and textures. Whether you’re serving it on its own or with a scoop of your favorite vegan ice cream, this tart is perfect for any occasion. Plus, it’s beginner-friendly, so you don’t need to be an expert baker to whip this up!

The Sweet Pastry

In a large mixing bowl, sift in the flour. Add the sugar and cold plant-based butter cubes. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.

Stir in the vanilla extract and cold water, mixing with a fork until the dough starts to come together. Press the dough into a smooth ball. If the dough is too dry, add a little more water, but avoid making it too wet.

Wrap the dough ball in plastic wrap. Refrigerate for at least 30 minutes. This helps to firm up the dough, making it easier to roll out.

Lightly flour a clean surface and your rolling pin. Roll out the dough to around 3-4mm thick. Grease 9inch tart dish with oil or melted vegan butter and carefully transfer the rolled-out dough the tart tin, pressing it gently into the edges. Trim any excess dough hanging over the edges. Prick the base of the pastry with a fork and freeze for at least 30 minutes.

Place parchment paper over the dough and fill with baking beans or rice. Bake in a preheated oven at 180°C (350°F) for about 15 minutes. Remove the beans/rice and parchment paper.

Making the Frangipane

To make the vegan frangipane, simply combine the ground almonds, icing sugar, plain flour, sunflower oil, plant milk, and vanilla in a bowl. Stir until smooth using the paddle attachment on the stand mixer alternatively by hand until well combined.

Assembly

Spoon the frangipane inside the partially baked tart shell and level with a spoon. Arrange the plums by starting from the outside, creating one large circle by very slightly overlapping the plums. Then a small circle inside and finally arrange a few extra slices in the middle.

Sprinkle some caster sugar and bake for 45 minutes until the frangipane is golden brown and the plums are slightly caramelised.

Allow to cool in the dish before serving.

Chef Tips

Cold Butter
Always use cold butter when making pastry. It helps create a flaky texture by preventing the butter from melting into the flour. Cut the butter into small cubes and handle it as little as possible to keep it cold for the perfect pastry.

Frozen Pastry:
Prepare your pastry in advance by pricking the base in the pie dish and freezing it. When you're ready to bake, just pop it in the oven and follow the baking instructions—no need to thaw!

Thinly Sliced Plums:
When making your tart, slice the plums thinly to ensure they cook evenly and soften beautifully. Thinner slices also create a more elegant presentation.