A light dessert using seasonal produce, plum, for a sweet touch after a big meaty meal.
The base is a thin layer of frangipane (almond flour, egg, butter, honey). The plum is precooked at 200˚C with a good sprinkle of cardamon powder fro 20 minutes to reduce moisture. Then layer on top of 2/3 cooked frangipane to finish, very tasty.
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