Spiced prune and marmalade frangipane tart

200g of unsalted butter, soft

230g of butter, soft

crème fraîche

160g of icing sugar, sifted

190g of eggs

460g of plain flour

2g of fine sea salt

230g of sugar

230g of ground almonds

80g of marmalade

150g of pitted prunes, two thirds left as they are, one third soaked in equal parts orange juice and prune juice with a pinch of cinnamon for a couple of hours to soften

1 pinch of ground star anise

1 pinch of ground cloves

200g of prune juice