Plum and almond tart

Summer desserts are such a welcome change after the heavier and rich dishes we tend to lap up during winter. This beautiful tart makes the most of the stone fruit coming into season and pairs it with a beautiful almond filling – otherwise known as frangipane. While the recipe gives you instructions on making your own pastry, you can easily use ready-made shortcrust pastry instead. Serve it up with a dollop of crème fraîche or ice cream and enjoy!

Ingredients

• For the pastry
• 375g plain flour, plus extra for dusting
• 15g sugar
• 225g unsalted butter, cut into cubes, plus extra for greasing
• 1 free-range egg
• 4 tbsp ice-cold water
• OR use ready-made shortcrust pastry

For the frangipane

• 200g unsalted butter
• 200g caster sugar
• 2 free-range eggs
• 200g ground almonds
• For the tart filling
• 5-6 ripe plums, each cut into eighths, stones removed

Method

1. For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.

2. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.

3. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.

4. For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.

5. Preheat the oven to 180C. Whether you’re using ready-made or home-made pastry, dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring. Trim away any excess.

6. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums. Bake for 30-40 minutes, or until the pastry is crisp and golden-brown and the fruit is tender. Remove the tart from the oven. Dust with icing sugar and serve warm with ice cream or crème fraîche.

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