VICTORIA PLUM AND ALMOND TART

By James Mackenzie, chef & owner of the Michelin-starred Pipe and Glass, South Dalton.

This tart is a delicious showcase for seasonal Victoria Plum, serve with stem ginger ice cream for the perfect flavour combination.

Makes one 10-inch tart Ingredients

FOR THE FRANGIPANE 

125g butter 
125g caster sugar 
50g plain flour 
100g ground almonds 
3 eggs 
1 measure dark rum

FOR THE SWEET PASTRY 

125g butter 
100g caster sugar 
1 egg
250g plain flour 
Approx. 12 Victoria Plums, halved (less if using a larger variety of plums) 
2 tbsp icing sugar 
100g flaked almonds

METHOD

1. To make the pastry, cream the butter and sugar then mix in the sifted flour and egg. Do not overwork the pastry – you want it to be as short as possible. Wrap the pastry in clingfilm and rest in the fridge for at least half an hour. 
2. Remove the pastry from the fridge, roll out on a floured surface and line a 10-inch cake ring, leaving an overhang of pastry all around. Press the pastry firmly into the ring. Rest in the fridge for another 20 minutes and then blind bake at 180°C for 15 minutes. Remove the baking beans and return to the oven for a further 5 minutes. This is now ready for your frangipane mix. 
3. To make the frangipane filling: cream the butter and sugar, then beat in the beaten egg. Sift the flour and ground almonds together into the bowl and mix in, then stir in the rum. Spoon the mix into your pastry case and spread evenly. Place the halved plums on their side closely packed to get as many plums as possible onto the tart, sprinkle the flaked almonds over the top and bake at 160°C for 30-45 minutes. 
4. Remove from the oven and trim the excess pastry from around the tart.
5. Portion and serve while warm.