Makes 1 tart
Preparation Time 50 minutes, plus standing time
Oven Temperature 180°C
Baking Time 45-60 minutes

• 15 fresh plums, halved and pitted
• 80ml sugar
• 30ml butter

Shortcrust Pastry

• 1 egg yolk
• 30ml iced water
• 200g cake flour
• 1ml salt
• 100g cold butter, diced

Almond Cream

• 125g butter
• 125g castor sugar
• 2 eggs, beaten
• 150g finely ground almonds
• 45g cake flour

1 Prepare The Shortcrust Pastry Mix the egg yolk and water in a bowl. Place the flour and salt in a food processor and add the butter. Pulse until the mixture looks like fine breadcrumbs. (If you prefer, rub the butter in with your fingertips.) Add the egg yolk and iced water to form pliable dough. Cover in clingwrap and refrigerate for about 30 minutes.
2 Roll the dough out and line a 23cm springform flan tin. Return to the fridge and preheat the oven.
3 Prepare The Almond Cream Cream the butter and sugar until light and fluffy. Add the eggs, one by one, beating thoroughly, then mix in the almonds and cake flour.
4 Blind-bake the shortcrust case for about 10 minutes. Remove the beans and baking paper and bake for another 5 minutes, then allow to cool.
5 Spread the almond cream over the cool pastry case and arrange the plums on top. Sprinkle over sugar, dot with butter and bake for about 45-60 minutes, until golden brown and cooked. Serve with whipped cream.

Text and image: Home magazine