Recipe: Plum, Chocolate & Frangipane Pie

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18 Oct Recipe: Plum, Chocolate & Frangipane Pie

Had the pears held up I would likely be writing about broccoli or Swiss chard. Health food fans lament; pie lovers rejoice.

On Saturday, with guests arriving and the clock ticking loudly in my ears, I tossed my dessert plans into the garbage along with the perfect-on-the-outside, punky-on-the-inside pears. Unable to rest upon the laurels of a well-tested dessert, the pressure was on. With little on hand but plums and leftover ingredients from my recent stone-fruit baking exploits, I tossed components together like Dr. Frankenstein creating a new life from. All that was missing were lightning flashes and ominous organ chords.

The crust was the leftover pate sucree dough (which froze beautifully). I sprinkled in a layer of chocolate borrowed from the Pear Chocolate Tart,  slathered on butterless frangipane lifted from the recent Peach, Apricot & Plum Galette and topped it all with a generous coating of sliced plums. Using the only egg left in the fridge I whisked in some cream for a custard to hold it all together.

Like the pears that started the culinary panic, the outside belies the interior. Sure this looks like last week’s Plum Frangipane Tart, but one bite in and you’ll know this isn’t the subtle version. Just as your fork is half way back to the plate, the dark chocolate hits you.

Despite my makeshift approach, this just might be my best plum pie ever. Granted, it’s only the second plum pie I’ve ever made, but was really, really good.  I topped it off with some vanilla creme fraiche, but it really doesn’t need much help.

Got any makeshift successes you care to share? How do you cope with culinary disaster when you’re under the gun?

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12 Comments
  • Sally
    Posted at 05:36h, 20 October Reply

    This looks luscious. Chocolate with fruit in a tart is a fab combination. My favourite is chocolate with apricot but I’ll be trying this one very soon.

    • Charmian Christie
      Posted at 08:49h, 20 October Reply

      @Sally, oooh, chocolate and apricot? That sounds amazing. No reason you can’t swap stone fruits in this tart. I’d love to know how your apricot version turns out.

  • Sophie
    Posted at 03:44h, 21 October Reply

    MMMMMMM,..Your plum frangipane & chocolate pie looks just amazing, Charmian!!

    • Charmian Christie
      Posted at 15:56h, 27 October Reply

      @Sophie, thanks! Your constant support is much appreciated.

  • Sophia
    Posted at 12:57h, 25 October Reply

    Oh, this dish looks fabulous! I love the picture too! If you’re interested, you should submit it to Recipe4Living’s Tasty Thanksgiving Recipe Contest :)

  • Joanna
    Posted at 00:25h, 15 April Reply

    Hi there! This recipe sounds delish and I was hoping that you might add it to my Easter and Spring Linking Party to share with my readers. If you are interested, you can go here http://bakedbyjoanna.blogspot.com/2011/04/easter-linking-party.html to enter. Thanks!

  • Brenna
    Posted at 17:53h, 31 October Reply

    I see you posted this a year ago, but I had to share. I used this recipe as a guide but used pears and a different crust. So amazing!! Thanks for the inspiration!

    • Charmian Christie
      Posted at 08:51h, 03 November Reply

      Wonderful! Thanks so much for sharing your variation. I bet it was great with pears.

      Good thing recipes don’t have an expiry date!

  • Mary Beth
    Posted at 01:49h, 12 August Reply

    Trying right now with our spring crop of Pluots we froze. I am so excited for this pie! Thank you!!!

  • Mary Beth
    Posted at 02:57h, 12 August Reply

    Pluot version was a success! Yum husband and I both had 1/4 a pie.

    • Charmian Christie
      Posted at 09:24h, 12 August Reply

      Outstanding! I love that you used your frozen Pluot plums. Brilliant way to use fruit out of season.

      Thanks so much for taking the time to let me know how it turned out. I am always buoyed by the success of others!

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