One of those days and a Plum and Almond Tart

Yesterday was one of those days; an early start, a freezing, slippery preschool run and a child free morning that seemed to disappear under a mountain of washing. I’d had great plans for my 3 hours but it wasn’t to be. I collected Miss P and was informed that she had taken great pleasure in tipping a cup of water over another child’s head during water play.

A grumpy toddler and a freezing cold mum aren’t necessarily the best combination so we decided to head to the kitchen. I had a Bakewell Tart in mind but a lack of raspberry jam put paid to that idea. I do however have jar after jar of extremely soft set plum jam from my first - and only – attempt at the ultimate domestic goddess skill.

I love plums and I adore frangipane so set about combining the two and threw in some fresh plums that were nearly past their best.

Plums, almonds and a tart. Perfect to banish the toddler grumps.

Plum and Almond Tart

Serves 8

Pack of ready rolled shortcrust pastry

2 tbsps plum jam

5 ripe plums

125g butter, melted

125g caster sugar

125g ground almonds

2 eggs, beaten

Handful flaked almonds

Preheat the oven to 190c fan/375f/gas 5.

Line a 23cm/9 inch loose bottomed flan tin with the pastry. Lay the pastry over the rim, press gently into the shape of the tin and then roll a rolling pin over the top, cutting the excess pastry.

Make the filling. Place the melted butter, sugar, almonds and eggs in a bowl and mix well making sure everything is combined.

Spread the jam over the pastry base.

Halve the plums and, making sure the stone is removed, arrange cut side down on the jam.

Pour the almond mixture over the plums.

Bake for 25/30 minutes until the filling has almost completely set and is golden brown. Take the tart out of the oven, scatter a handful of flaked almonds over the top and return to the oven for 5 minutes.

Cool in the tin on a wire rack.