Introduction :

This tart could not be easier to make, whilst looking as though you have had several years experience as a pastry chef!

It feeds a fair number of people but is easily adapted for less. Simply cut the ready rolled pastry in half to make two rectangles and halve the rest of the ingredients.

Pine nuts scattered over the top before cooking would be good as would a glug of Amaretto liqueur added to the raw frangipane mixture. If you prefer and for more of a ‘French’ look, brush the cooked tart with some melted plum or apricot jam whilst still hot.

If you can find ready rolled, frozen Dorset puff pastry all the better. It can be made up to a day in advance and reheated when required.

Method :

1. Preheat the oven to 200C/400F/Gas 6.
2. Lay the unrolled pastry on large baking sheet (it should measure around 9½”/ 24cm x 15 -16”/38-40cm, although the size does not need to be at all exact). Score a border of about 1¼”/3cm using the point of a sharp knife around the edge.
3. Whisk all the frangipane ingredients together, except for the extra honey for glazing, using a hand whisk or food processor.
4. Spread this mixture evenly over the pastry, avoiding the border. Arrange the stoned plums rounded side up on top of the frangipane.
5. Cook for 15 minutes and then check that the tart isn’t getting too brown. The frangipane may still be a little soft in the middle and need more cooking. If this is the case, lower the heat and cook for a further 5 – 10 minutes. Cover loosely with foil if you think it is getting too brown.
6. Melt the remaining honey gently and brush over the tart whilst it is still warm. Serve hot or better still warm with cream or crème fraiche.