Spiced plum and marzipan tart with creme fraiche
This warm, comforting tart makes a great alternative to Christmas pudding. Use darker skinned and very firm plums, so they retain their shape while cooking. If you want to get ahead, build the tart complete with its marzipan topping a day or so before, and refrigerate; only add the plums when you’re ready to bake, though. Serve warm or at room temperature
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