Picking Damsons for a delicious, Plum & Frangipane Tarte Recipe

September 3, 2018 Samantha Ledwith No comments exist

Last year our plum harvest was non-existent, not a damson in sight! This year we were delighted to see an abundance of silky, purple fruits appear on the trees in our hedgerows!

The year before last we created homemade jam, which didn’t go too well! It turned out like a large, sugary, hard-boiled sweet and the chutney was way too vinegary. So this year we have decided to enjoy some of the harvest now, by making simple yet delicious plum compote to add to porridge or greek yogurt for breakfast, to freeze some so we have a constant supply over the Autumn/Winter months and to make plum tartes and crumbles for when we desire wholesome, soothing, comfort food!


                                  Picking Damson plums                                             Lots of help from Mabel


This Plum and Frangipane tarte is delicious, easy to make and looks equally impressive to take with you when visiting friends and family, a real Sunday treat!


Plum & Frangipane tarte (Makes 1 tarte).


For the pastry (I used shop bought pastry).

For the frangipane filling

  • 100g unsalted butter, cut into cubes
  • 100g caster sugar
  • 100g Ground almonds
  • 1 free-range egg
  • Plums halved and stones removed

To serve

  • Flaked almonds to sprinkle on top
  • Cream or ice-cream


  • To start, make the frangipane filling by mixing together the caster sugar and butter until light and fluffy and well combined.
  • Add the egg beating all the time.
  • Now add the ground almonds and mix together thoroughly. Set aside.
  • Preheat the oven180C/350F/Gas 4 and add your pastry to a greased 25cm/10in fluted tart tin, trimming away any access.
  • Spoon in the frangipane mixture to your tart and smooth the mixture out with a spatula.
  • Add the plums to the top of the mixture covering the frangipane, now’s the time to get creative!
  • Sprinkle with flaked almonds and bake for 30-40 minutes, or until the pastry is golden and the fruit is tender.
  • Cool and serve with a dusting of icing sugar and some cream or ice cream.


Fancy trying this recipe? We’d love to hear what you think of it. Please let us know in the comments below.

To find out about Wine & Foodie breaks at Gite la Fleurieu, click here.



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