Of all the puddings I pull out for dinner parties this one might be my favourite. I love the chewy sweetness of almond frangipane against soft cooked fruit.
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Perky pink rhubarb brings a subtle sharpness that is perfect when paired with sweet almondy frangipane. Forced rhubarb is in high season now but come summer this tart is also delicious made with stone fruits, such as apricots and plums.
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