Preserved plum tart
A beautifully glazed plum frangipane tart made with homemade preserved fruit, buttery shortcrust pastry and almond filling, baked until golden and elegant.
Updated : 12 February, 2026
Easy
More than 1 hour.
Ingredients
For the preserved fruit
200 grams
Sugar
1 kilograms
Plum
For the sweet shortcrust pastry
500 grams
Flour
100 grams
Powdered sugar
250 grams
Butter
1
Egg yolks
as needed
Water
For the frangipane
100 grams
Butter
100 grams
Sugar
1
Eggs
100 grams
Almond flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash the preserving jars thoroughly in hot, soapy water. Sterilise the jars and a knife by running them through a dishwasher cycle, then keep the jars warm in the oven until ready to fill.
Step 2
Place the sugar and 400ml/14fl oz water in a saucepan and heat gently, stirring until the sugar has completely dissolved. Bring to the boil, stop stirring and boil for 1-2 minutes. Turn off the heat and work quickly so the syrup remains hot.
Step 3
Pack the sterilised jars with plums and pour over the hot syrup, leaving 2.5cm/1in space at the top. Slide a sterilised knife around the inside edge of each jar to release any trapped air bubbles.
Step 4
Wipe the rims clean with a cloth and screw on the lids firmly. Stand the jars in a deep pan and cover with cold water. Bring to the boil and boil for 20 minutes, then switch off the heat and leave the jars to cool in the water.
Step 5
When cool, check the lids - they should be concave and not spring back when pressed. Store in a cool, dark place. Unopened jars will keep for up to 1 year; once opened, refrigerate and use within 3 weeks.
Step 6
Sift the flour and icing sugar into a mixing bowl. Add the cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Step 7
Add the egg yolk and bring the mixture together with your hands, adding a little ice-cold water if needed to form a dough. Wrap in cling film and chill in the fridge for at least 10 minutes.
Step 8
This quantity makes enough pastry for two tarts - store the remaining half in the fridge or freezer for later use.
Step 9
Preheat the oven to 180C/350F/Gas 4.
Step 10
Roll out the chilled pastry on a lightly floured surface into a thin circle, about 2-3mm thick. Carefully lift into a tart tin and press gently into the base and sides. Trim the edges with a rolling pin and chill until needed.
Step 11
Beat the butter and sugar together using an electric or hand mixer until pale and fluffy. Beat in the egg, then fold in the ground almonds.
Step 12
Spoon the frangipane mixture into the prepared pastry case and smooth the surface. Bake for 30-40 minutes, until the filling is puffed and golden and the pastry crisp.
Step 13
Drain the preserved plums, reserving the syrup. Slice each plum half into three wedges and arrange over the baked tart.
Step 14
Pour the reserved preserving liquid into a small saucepan and bring to the boil. Boil for 2 minutes, or until reduced by half. Remove from the heat and allow to cool slightly, then brush over the tart to glaze.
Author note
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