British Spiced Plum and Almond Tart

Shopping list

• 175 g plain flour

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• 50 g icing sugar — plus extra for dusting

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• 100 g dairy-free spread — cold and cubed

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• 2 tbsp cold water

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• 100 g ground almonds

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• 80 g caster sugar

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• 2 tbsp unsweetened almond milk

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• 0.5 tsp almond extract

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• 4 piece plums — halved and stoned

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• 0.25 tsp ground cinnamon

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Step by step

1. 1

   In a bowl, rub together the flour, icing sugar and dairy-free spread until the mixture resembles breadcrumbs. Add the cold water and bring together into a dough. Wrap in cling film and chill for 20 minutes.

2. 2

   Preheat the oven to 180°C (160°C fan).

3. 3

   Roll out the pastry on a floured surface and line a 23cm tart tin. Prick the base with a fork, line with baking parchment and baking beans, and blind bake for 12 minutes. Remove the beans and parchment, then bake for a further 5 minutes until pale golden.

4. 4

   Meanwhile, in a bowl, beat together the ground almonds, caster sugar, almond milk and almond extract until smooth.

5. 5

   Spread the almond mixture evenly over the pastry base. Arrange the plum halves cut-side up on top and sprinkle with cinnamon.

6. 6

   Bake for 30– 35 minutes until the frangipane is golden and set, and the plums are soft and jammy.

7. 7

   Cool in the tin for 10 minutes, then transfer to a wire rack. Dust with icing sugar before serving.