Plum Frangipane Tart

For the pastry, preheat the oven to 180C and lightly dust a work surface with flour.

Gently roll out your chilled pastry dough until it is a large, thin and round shape.

With a loose-bottomed tart tin (approximately 24cm in diameter) gently drape this over your rolling pin and then unroll into the tin.

Press into the fluted corners and gently roll the pin over the top of the tin to trim the pastry edges.

Return to the fridge for another half an hour.

To blind bake the pastry shell, line with baking paper and then fill with pastry weights, rice, dried pulses.

Place in the oven for 10 minutes or until the base and sides are just beginning to turn golden.

Remove the weights and baking paper and return to the oven for a further 5 minutes or until the base is just beginning to turn golden.

For the frangipane filling, cream the butter and sugar together until pale and fluffy and add the almond meal, flour, vanilla and eggs. Mix until smooth.

Now, spoon the frangipane mix across the base of your tart and smooth out.

Press the plums into the mixture and sprinkle with a little extra caster sugar.

Bake for 25 minutes. Serve warm with a dusting of icing sugar and a scoop of ice cream.