Preheat oven to 160C 500g sweet pastry (see recipe below) 750g frangipane ¼ cup good quality fig jam 10 ripe fresh figs, thinly sliced Poached figs and fresh raspberries to garnish Raspberry vinegar caramel to glaze and drizzle Frangipane 1 cup caster sugar 200g unsalted butter, warmed to room temperature 2 cups almond meal 2 eggs 2 tbsp Tokay (topaque) wine ¼ cup plain flour Method 1. Using an electric mixer, beat together caster sugar, butter and almond meal until pale and creamy. 2. Add the eggs, one at a […]

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