Makes: One 9-inch tart, enough for about 12 servings
Time: About 1½ hours
Incredibly delicious. The tart looks spectacular, and the almonds make it light and rich at the same time, with a buttery, crumbly crust that offsets the creamy filling and juicy fruit.
1. Partially bake the crust and cool on a rack. Turn the oven up to 375°F.
2. Cut the plums in half and remove the pits. Slice each half into 5 slices; discard the smallest end slices with peel on one side.
3. Pour or spread the frangipane in an even layer in the tart pan, then arrange the plum slices artfully over it in concentric circles; don’t overlap them. You want gaps; the frangipane will puff up into these spaces as it bakes.
4. Heat the preserves in a small saucepan over low heat. Stir in the almond extract and press the preserves through a fine-mesh strainer if necessary to remove seeds. Brush the preserves over the plums.
5. Bake the tart for 35 to 40 minutes or until the frangipane feels set and is lightly browned. Cool completely on a rack. Serve or chill until ready to serve.
PEAR FRANGIPANE TART Equally beautiful: Substitute 2 peeled, cored, and thinly sliced pears for the plums; arrange the slices in a pretty spiral design.