Savor the season: plum frangipane pie is the perfect treat for autumn evenings

As the crisp autumn air sets in and the evenings grow longer, it's the perfect time to break out the baking ingredients. Plums, one of the season's top fruits, are an excellent choice for this deliciously sweet frangipane pie that perfectly captures the flavors of fall.

FRANGIPANE is a French term for an almond mixture used in pastries. While it may sound fancy, it’s actually made from just a few simple everyday ingredients: almond flour, butter, and sugar, which together create a rich almond paste.

Not only does frangipane add delicious flavor, but it also improves the texture of pastries. Almond flour absorbs moisture, acting as a barrier between the fruit and the crust, keeping the pastry crisp. The butter and sugar filling brings a rich taste that’s hard to beat!

You can replace the plums with other seasonal treats like lingonberries, cranberries, apples, or pears. When using pears, choose firm and slightly tart ones, as overly ripe fruit tends to become mushy during baking.

You can prepare the dough for this recipe either in a traditional pie dish or as a galette, where the crust is simply rolled out on parchment paper. Both options work great, but the galette is a bit more straightforward: no need to worry about dish size, greasing, or getting the pie out of the pan. Plus, the galette offers a rustic, more relaxed look.

Plum frangipane pie (for 8 people)

Ingredients:

225 g flour
150 g butter
100 g Greek yogurt
1/2 tsp salt
2-3 tbsp ice water

100 g butter
90 g powdered sugar
1 vanilla bean or 1 tsp vanilla sugar
2 eggs
3 tbsp wheat flour
80 g (1 packet) almond flour

500 g plums
1 tbsp cornstarch
1 egg
1 tbsp sugar

Instructions:

Use a coarse grater to grate the cold butter into the flour. Quickly mix the ingredients by hand. Add the yogurt and ice water, gently kneading the dough until it comes together into a ball. Wrap the dough ball in plastic wrap and chill in the fridge for about an hour.

To make the filling, beat the butter and sugar together until light and creamy. Add the vanilla and then the eggs one at a time, mixing thoroughly after each addition. Gently fold in the almond flour and wheat flour. Place the frangipane in the fridge for about an hour.

Rinse the plums and remove the pits. Slice the plums into a bowl and mix them with cornstarch. (For a neater presentation, cut the plums in half and slice them thinly while keeping the halves intact. Place the sliced halves on a plate lightly dusted with cornstarch.)

Preheat the oven to 175°C. Take the dough out of the fridge 15 minutes before rolling to make it easier to work with. Roll the dough into a thin, round sheet (about 1/2 cm thick), dusting with flour as needed. Carefully transfer the dough to a parchment-lined baking tray by rolling it around the rolling pin to avoid tearing. Spread the frangipane over the dough, leaving a 5 cm border around the edges. Arrange the plum slices on top of the frangipane in your preferred design. Fold the edges of the dough over the filling and brush them with the beaten egg. Sprinkle sugar on top. Bake the pie for about 45 minutes or until the edges are golden brown.

Serve the pie slightly cooled either on its own or with a scoop of ice cream.

Design Stories contributor Suvi Kesäläinen is a photographer, who loves to create dishes that are not only delicious but also fast and easy to make. She’s passionate about the best seasonal ingredients, local food, and intriguing culinary trends.

See also:

• All tableware >

Text and images: Suvi Kesäläinen