Plum Frangipane Tart

• 1 x 375g sheet ready-rolled shortcrust pastry
• 100g butter, softened
• 125g caster sugar, plus 1 tbsp extra
• 2 eggs beaten
• 1 tsp vanilla extract
• 175g ground almonds
• 50g plain flour, plus extra for dusting
• 6-8 firmish plums, halved, pitted and cut into eighths

icing sugar, to dust

Lightly dust your work surface with flour. Unroll the pastry and roll out a little wider, then use to line a 23cm fluted tart tin. Cut off a little excess pastry and roll into a ball, dip in some flour and use to push the pastry well into the corners and fluted sides. Cut off the overhanging pastry with a sharp knife. Chill for 30 mins.

Meanwhile, make the frangipane. Cream the butter and sugar until pale and fluffy. Add the eggs and vanilla a little at a time, beating well after each addition. Fold in the almonds and flour.

Heat oven to gas 4, 180°C, fan 160°C. Spoon the frangipane into the tart case, smoothing the surface. Arrange the plum slices, slightly overlapping, over the top, pressing slightly into the frangipane. Sprinkle over 1 tbsp sugar, place the tin on a tray and bake for 45-55 mins, until the pastry is golden and the fruit tender. Finish with a dusting of icing sugar.

Submitted by Eileen Ormand.