Plum Frangipane Tart
Tarts sound so fancy but in actuality they’re super simple to make. Especially if you start out with a prepared pie crust. It’s not that I don’t know how to make my own, because I do, but sometimes a girl needs a shortcut. Well unless you’re Wonder Woman and then you probably don’t need any. I however do, thank you.
I found gorgeous black plums at the market and knew I wanted to turn them into a deliciously decadent dessert. If you can’t get your hands on plums, peaches would be lovely as well.
Frangipane is a filling made from or flavored with almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. We’ve tweaked this a little today by including finely crushed Nature Valley™ Protein Granola. 1/2 cup Nature Valley™ Protein Granola provides 10 grams of protein and 22-26 grams of whole grain, at least 48 grams of whole grain recommended daily.
We like to keep granola in the house to add to a little extra oomph here and there. It’s great sprinkled on top of ice cream, on top of yogurt (hello perfect parfaits), to make into bars, to sprinkle on salads or just for snacking! It’s not just for breakfast people.
We like to serve our tarts warm but I wouldn’t turn down a cold slice either. Just saying. Now who wants a slice?
Disclaimer: This post was sponsored by Nature Valley™ through their partnership with POPSUGAR Select. While I was compensated to write a post about Nature Valley™ Protein Granola, all opinions are my own.
What You Will Need:
- 1 prepared pie crust
- 1/4 cup fig preserves + 1 tablespoon
- 8 tablespoons unsalted butter - room temperature
- 1 cup + 2 tablespoons granulated sugar
- 2 eggs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pure almond extract
- 3/4 cup almond flour
- 1/4 cup finely crushed Nature Valley™ Protein Granola
- 4 plums - sliced
What To Do:
- Preheat oven to 375 degrees. Spray a 9" tart pan with non-stick cooking spray.
- Place pie crust into tart pan and gently press so that it presses against sides and bottom.
- Spread fig preserves on bottom of pie crust. Set aside.
- Into stand mixer add: sugar and butter. Mix until light in color and creamy. Add eggs, salt and almond extract. Mix until combined. Add flour and granola. Mix until combined.
- Pour mixture over fig preserves.
- Carefully arrange plum slices in a circular pattern. Bake for approximately 1 hour.
- Brush remaining fig preserves on top of tart. Serve warm.