This plum cobbler is sweet, tart, and delicious. The plums have a slight cherry flavor that is enhanced by the marzipan ...

Pour this batter on the plums. Bake 40 minutes at 350°F (180°C). There you are, your plum brioch tart is ready! read more ...

Press into the frangipane over the surface. Bake for about 20 minutes. Mash the raspberries and honey roughly together and fold into the cream. Serve on the side of the warm tart.

Wrap it in clingfilm and refrigerate for at least 30 minutes or up to 1 hour, to allow it to rest and firm up. 3 Roll out the rested dough to fit a 30cm greased tart dish. Line the bottom and sides of ...

Spread the plum mixture in a thin layer to cover the bottom of the tart shell. Fill the tart shell with the pumpkin mixture. Bake 45 to 55 minutes, or until the filling is just firm to the touch.