Ready in 1 hour 15 mins
300g (10oz) fresh shortcrust pastry
115g (4oz) unsalted butter, softened
115g (4oz) caster sugar
2 large eggs, beaten
115g (4oz) ground almonds
55g (2oz) plain flour
6 large firm plums, stones removed and sliced
4 tbsp plum jam, warmed and sieved
1 tbsp lemon juice
1. Roll the pastry out on a lightly floured surface and use to line a 23cm (9in) loose-based fluted flan tin. Trim the edges and prick the base and sides of the pastry with a fork. Chill in the fridge for 20 mins. Preheat the oven to 190C, 375F, Gas 5. Place a baking sheet in the oven to heat up.
2. Beat the butter and sugar in a large bowl until pale and fluffy. Gradually beat in the eggs and ground almonds then gently stir in the flour. Spread the mixture into the pastry case and level with a spatula.
3. Arrange the plum slices on top of the almond filling in concentric circles. Place the flan tin on the hot baking sheet. Bake in the preheated oven for 10 mins. Reduce the oven temperature to 180C, 350F, Gas 4 and bake for a further 25-30 mins until the filling is golden and set. Mix the jam and lemon juice together and brush over the warm tart. Serve warm or cold.