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Plum Frangipane


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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.

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