It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Pastry chef Mitchelle Dy sautés plums in Chambord, a black raspberry liqueur, to give the succulent fruit even more sweetness and a slightly boozy edge. She then lays the plums in a puff pastry crust filled with ground almonds. The tart is gorgeous, but—because Dy prepares the almonds in a food processor and uses store-bought puff pastry—itâ??s simple to make.
For more features, and a better overall experience,
Please upgrade to Internet Explorer 10.
Click here to download Internet Explorer 9.