Berry Frangipane Tart

 

 

2 plums

5 figs

pomegranate pips

 

To make the filling, beat the butter and sugar together until light and fluffy, gradually beat in the eggs then stir in the ground almonds and almond essence. Pour into a cast iron pan  sprinkle with the berries and plums.

Bake at 180°C, for 20-25 minutes until golden. Serve with creme fraiche and sprinkled pomegranate.