1 x 375g sheet ready-rolled shortcrust pastry
100g (3 1/2oz) butter, softened
125g (4oz) caster sugar, plus 1 tbsp extra
2 eggs beaten
1 tsp vanilla extract
175g (6oz) ground almonds
50g (2oz) plain flour, plus extra for dusting
6-8 firmish plums, halved, pitted and cut into eighths
icing sugar, to dust
Lightly dust your work surface with flour. Unroll the pastry and roll out a little wider, then use to line a 23cm (9in) fluted tart tin. Cut off a little excess pastry and roll into a ball, dip in some flour and use to push the pastry well into the corners and fluted sides. Cut off the overhanging pastry with a sharp knife. Chill for 30 mins.
Meanwhile, make the frangipane. Cream the butter and sugar until pale and fluffy. Add the eggs and vanilla a little at a time, beating well after each addition. Fold in the almonds and flour.
Heat oven to Gas Mark 4, 180°C, 160°C fan. Spoon the frangipane into the tart case, smoothing the surface. Arrange the plum slices, slightly overlapping, over the top, pressing slightly into the frangipane. Sprinkle over 1 tbsp sugar, place the tin on a tray and bake for 45-55 mins, until the pastry is golden and the fruit tender. Finish with a dusting of icing sugar.