Plum Frangipane

[SaladFingers]

Never made a plum frangipane before. Just wondering if, instead of using halves of plum, whether I could blend the plums for a smoother outcome. Or would that just destroy it?

[rickster]

Assuming you are talking about a typical frangipane tart, I am pretty sure blending in the plums would be a big mistake

[SaladFingers]

Well, I made the frangipane in the traditional way and left them in halves which was just as well. They weren't particularly ripe, so I covered them with a mixture of brown sugar, cinnamon, ground cloves and star anise and cooked them in the oven for 25 minutes. When the tart was finished they were soft enough to melt in the mouth any way. No worries.