Plum and almond tart recipe
 Juicy plums and almonds are a match made in heaven in this delicious pud. 375g/13¼oz plain flour, plus extra for dusting1 tbsp caster sugar225g/8oz unsalted butter, cut into cubes1 free-range egg2 tbsp ice-cold water 375g/13¼oz plain flour, plus extra for dusting 1 tbsp caster sugar 225g/8oz unsalted butter, cut into cubes 1 free-range egg 2 tbsp ice-cold water 200g/7¼oz unsalted butter200g/7¼oz caster sugar2 free-range eggs200g/7¼oz ground almonds 200g/7¼oz unsalted butter 200g/7¼oz caster sugar 2 free-range eggs 200g/7¼oz ground almonds 5-6 ripe plums, each cut into eighths, stones removed 5-6 ripe plums, each cut into eighths, stones removed icing sugar, for dustingwhipped cream or crème fraîche icing sugar, for dusting whipped cream or crème fraîche Method 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.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. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.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.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.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 (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche. 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. 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. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture. 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. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes. 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. 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. 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. 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. 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. 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 (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender. 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. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.