Plum and almond tart

Ingredients

For the sweet shortcrust 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, 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 salt into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingers 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.
5. For the frangipane, beat the butter and sugar together in a bowl until light and creamy. Crack the eggs in one at a time, beating well after each addition. Add the ground almonds and mix well. Set aside.
6. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the pastry dough out thinly. Use it to line one large tart ring or 6-8 individual tartlet rings about 8cm/3¼in in diameter.
7. Spoon the frangipane into the tart case so that it comes about halfway up the side. 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) 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.