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Fragipane Plum Tart in Phyllo

Total Time: 50 MIN Makes: 15 DESSERTS
Prep Time: 30 MIN Cook Time: 20 MIN

Dave Boucher, General Manager, Brennecke’s Beach Boiler, Kauai, HI

  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 lb. almond paste
  • 8 eggs, lightly beaten
  • 2 tsp. vanilla extract
  • 1 1/4 cups bread flour (not self-rising)
  • 5 sets Athens® Ready-To-Go Fill Doughô, thawed
  • 1/2 stick clarified butter, melted
  • 15 fresh plums, sliced
  • 15 scoops ice cream
  • 15 sprigs mint for garnish


To make frangipane: In a mixer, cream together butter, sugar and almond paste. With mixer running slowly pour in 1/2 of the eggs, mix until combined. Slowly add remaining eggs and vanilla. Add flour slowly until mixture comes together.
Cut each set of Athens® Ready-To-Go Phyllo Dough widthwise into 6 equal rectangles, making 30 rectangles. Brush rectangle with butter and place buttered side down in 4″€ round tart pan. Place second sheet buttered side down, with corners alternating to form tart. Repeat with remaining Phyllo to complete 15 tarts. Fill each tart with approximately 1/2 cup of frangipane: top each with sliced plum. Bake in preheated 325°F oven for 18-20 minutes. Serve warm with ice cream, garnish with mint.