Recipes in full

PLUM + FRAGIPANE HAND PIES

Frangipane and summer fruit is a storied combination – think of Bakewell tarts, with their layer of jam tucked between the almond cream and pastry below, or fresh fruit pies where the frangipane generously swells to embrace the filling.

PLUM HAND PIES | Tara O'Brady

In the happiest of accidents, I had some frangipane lolling in the freezer right when plum season hit. Soon enough, roasted fruit met up with that frangipane in a pastry swaddle, and, upon baking, it puffed to delightfully rotund proportions. Since the plums were twice-cooked, they made for a dazzlingly concentrated pocket of lucent incarnadine against the smudge of creamy frangipane beneath.

For the full recipe, please see The Globe and Mail.