Ingredients
90g butter
90g ground almonds
90g sugar
2 large eggs
1/2 tsp almond essence
Sweet pastry
Plums - halved and stoned
2 Tbs assonade sugar (demerera)
Preparation
To make the ‘frangipani’ - cream butter and sugar. Mix in almonds and eggs and essence.
Blind bake pastry in a 24cm pie dish.
Pour in frangipani. Arrange plums cut side down. Sprinkle with cassonade sugar.
Bake for 30 minutes at 200 celsius.
