Plum and almond tart

Serves 4
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If you've missed the Victoria plum season then there are other varieties to choose from, including damsons, greengages and imported Cape plums. You can make up these tarts in advance if you are doing a dinner party and just slice the plums and add them an hour or so before.

If you've missed the Victoria plum season then there are other varieties to choose from, including damsons, greengages and imported Cape plums. You can make up these tarts in advance if you are doing a dinner party and just slice the plums and add them an hour or so before.

About 250g puff pastry, rolled to about 1/3cm thick
8 large red plums
2tbsp caster sugar

for the almond paste

30g butter, preferably unsalted, softened
30g caster sugar
1 small egg, beaten
15g plain flour
50g ground almonds

Pre-heat the oven to 200°C/gas mark 6. To make the almond paste, cream the butter and sugar in a bowl with a wooden spoon, or in a mixing machine. Add the egg gradually until well mixed then fold in the flour and ground almonds.

If you want individual tarts cut the pastry into 4 rectangles measuring about 9cm x 12cm. For one large tart, the pastry should be 30cm x 12cm. Place the pastry on a baking tray then spread on the almond paste, leaving a 1/2-cm border round the edge.

Halve the plums and remove the stones and cut them into wedges about 1cm thick. Arrange them on the pastry and scatter over the caster sugar. Bake for 15-20 minutes until the plums are soft and lightly coloured. Serve with clotted cream, crème fraîche or ice cream.

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