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Matt Bakker

Plum Frangipane Tart

I made this for the first time while we were staying with Jon & Erika for a couple of weeks in the summer of 2010. It's great for late summer or fall, when you can find plums that are ripe to the point of being wrinkly.

'Frangipane' refers to the filling made with almonds.

I developed this recipe while I was interning at the Land Institute (summer 2002). I really like the heartier feeling that comes with the cornmeal. I would often walk a mile each way to the mulberry tree to pick fresh berries to mix in with the batter, and that may be part of the reason they always tasted so good.

Last night we tried out some new recipes on friends. Here is one easy recipe that turned out to be quite delectable:

We had a delicious dish for supper tonight, and I thought I would send the recipe along in case anyone else wanted to try it.