The Colors of August: Plum & Thyme Frangipane Tart

August has its own way of announcing that summer will not last forever.

The garden is still exuberant, but its colors have deepened. Pink flowers lean toward burgundy. Lavender sits beside plum. Leaves carry flashes of raspberry and green, and the evening sky seems to gather every one of those colors before the light disappears.

This plum and thyme frangipane tart belongs to that moment. It is a late-summer harvest on a plate: dark fruit, golden almond cream, a few green thyme leaves and a crust the color of the first dry grasses.

The colors at the end of summer

At the height of summer, green seems to hold everything together. By August, the garden begins adding richer notes: wine-dark leaves, dusty purples, hot pinks and the soft brown centers of coneflowers. Nothing has become autumn yet, but the palette has started to turn.

This is also the part of the season when fruit asks to be used generously. The first harvests were eaten straight from the bowl. Now there are enough ripe plums for baking, preserving and carrying into the cooler months.

The plum deserves more attention

Plums may be one of the most underrated fruits in the kitchen. We often think of them as a snack or a dessert ingredient, but their balance of sweetness, acidity and gentle tannin lets them move easily between sweet and savory cooking.

They can soften beside a slow-stewed pork shoulder or duck, become a sharp sauce for roasted fish, or caramelize on the grill next to lamb. Rosemary, thyme, sage, tarragon and basil each draw out something different in them. A ripe plum can be baked into a tart today, while a firmer one can be pickled, preserved, turned into chutney or packed into jars for winter.

In this tart, the fruit stays recognizable. The slices sink slightly into frangipane, which sounds elaborate but is simply a soft almond cream. Lemon keeps it bright, thyme nudges the plum toward its savory side, and the juices stain the filling a vivid red.

That is the pleasure of cooking with the harvest. The plate does not need to imitate the season. It already carries the same colors, the same ripeness and the same sense that beauty is becoming more intense because it is about to change.

Plum & Thyme Frangipane Tart

• Makes: one 9 to 10-inch tart, about 12 slices
• Prep: 15 minutes
• Bake: about 40 minutes
• Total: about 55 minutes, plus cooling
• Difficulty: Easy

Ingredients

For the crust

• 200 g all-purpose flour
• 1 tsp baking powder
• 50 g sugar
• 1 pinch salt
• 100 g unsalted butter, softened and cut into cubes
• 1 egg yolk
• 2 tbsp cold water
• 1 tbsp hard liquor, such as brandy, rum or whiskey
• 1 tsp vanilla extract

For the frangipane

• 60 g unsalted butter, softened
• 100 g sugar
• 100 g almond flour
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• Finely grated zest of 1/2 lemon

To finish

• 5 medium plums, pitted and sliced
• 2 tbsp raw sugar
• Leaves from 6 sprigs fresh thyme
• Powdered sugar, optional, for serving
• Vanilla ice cream, optional, for serving

Instructions

1. Preheat the oven to 180°C (360°F). Have a 9 to 10-inch tart or pie pan ready.
2. Make the crust. Sift the flour and baking powder into a bowl. Add the sugar and salt, then mix to combine.
3. Add the softened butter and rub it into the flour with your fingertips until the mixture is crumbly.
4. In a small bowl, stir together the egg yolk, cold water, liquor and vanilla. Pour this over the flour mixture. Toss lightly with your fingers, letting the crumbs fall back into the bowl. Handle the dough as little as possible. It is ready when it resembles damp sand and holds together when pressed.
5. Press the dough directly into the pan, forming the sides first and then the base. Place the crust in the freezer while you prepare the filling.
6. Make the frangipane. In a clean bowl, mix the softened butter, sugar, almond flour, eggs, vanilla and lemon zest until smooth. A whisk or sturdy spatula works well.
7. Spread the frangipane evenly over the chilled crust. Arrange the sliced plums on top, then scatter over the thyme leaves and raw sugar.
8. Bake for about 40 minutes, until the crust and filling are golden and the frangipane is completely set in the center. Ovens vary, so begin checking a few minutes early.
9. Let the tart cool slightly before cutting. Dust with powdered sugar if you like, and serve warm with vanilla ice cream.

Notes from my kitchen

This is my foolproof crust for the days when pastry needs to be easy. There is no rolling and no blind baking. The soft, sandy dough is pressed straight into the pan, and the freezer firms it while the frangipane is mixed.

Choose plums that are ripe but still firm enough to slice. Very soft fruit will release more juice and may need a few extra minutes in the oven.

The tart can be assembled earlier in the day, covered and refrigerated, then baked shortly before guests are ready for dessert. It is especially good warm, when the almond filling is tender and the plum juices have just settled.

If the cooler side of the turning season has already arrived, continue with Butternut Squash Lasagna with Prosciutto & Sage.

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Original recipe and photographs by Karolina.