Plum and almond tart

Ingredients

For the pastry

• 375g/13¼oz plain flour, plus extra for dusting
• 15g/½oz sugar
• 225g/8oz unsalted butter, cut into cubes, plus extra for greasing
• 1 free-range egg
• 4 tbsp ice-cold water

For the frangipane

• 200g/7¼oz unsalted butter
• 200g/7¼oz caster sugar
• 2 free-range eggs
• 200g/7¼oz ground almonds

For the tart filling

• 5-6 ripe plums, each cut into eighths, stones removed

To serve

• icing sugar, for dusting
• whipped cream or crème fraîche

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.

3. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.

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

5. 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.

6. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.

7. 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.

8. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.

9. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.