What you’ll need
2 cups The Healthy Baker Plain Flour
150g cold butter, cubed
⅓ cup caster sugar
pinch salt
2 egg yolks
1 teaspoon vanilla paste
700g plums, halved and stoned
2 tablespoon caster sugar
4 tablespoon apricot jam
3 tablespoon cold water
For the frangipane filling
6 tablespoon butter, softened
½ cup caster sugar
¾ cup almond meal
1 tablespoon The Healthy Baker Plain Flour
1 teaspoon vanilla extract
2 eggs
For the base, combine the flour and butter in a food processor and blitz until the mixture is a sandy consistency.
For the pastry, preheat the oven to 180C and lightly dust a work surface with flour. Add the sugar, vanilla, salt, egg yolks, water and blitz again until the mixture forms a ball.
Turn out onto a lightly floured work surface and bring into a smooth disc.
Wrap in plastic and leave in the fridge to chill for half an hour.
For the frangipane filling, cream the butter and sugar together until pale and fluffy and add the almond meal, flour, vanilla and egg. Mix until smooth.
Preheat oven to 200C. Roll the pastry out into a large rectangle, just a little bigger than your baking tray.
Spread the frangipane mixture over the base of the pastry, top with the plums and sprinkle with the extra caster sugar and bake for about 30 minutes or until the pastry is golden brown.
Just before bringing the tart out of the oven, place the jam in a small saucepan over medium-high heat and warm until it thins out a little.
Once the tart is baked, spoon over the warm jam and leave to cool before slicing into squares.
