Baking

Last summer we had a wonderful large crop of cherry plums.  We ate a lot fresh but I did manage to freeze some.  Today I made a cherry plum frangipani tart.  I based it on the traditional “Bakewell tart”. It has a pastry base, a layer of homemade raspberry jam, a frangipani cake filling and then I added the homegrown cherry plums on top.  I made too much frangipani cake batter so made a few muffins as well.