A punnet of plums 10aprox ( not too squishy )
1 block ready roll shortcrust all butter pastry
100g butter
175g ground almonds
125g caster sugar
50g sifted plain flour
2 large eggs
1tsp vanilla extract
Extra sugar butter for greasing and icing sugar for dusting
Dust your work surface with flour roll your your pastry and lightly butter and line your tart tin with the pastry using an excess ball of pastry to gently press into the sides. Roughly cut some excess edge off( but allow enough for shrinkage) and chill in fridge 30 mins or so.
In a bowl cream the butter and sugar til white and fluffy add in the eggs 1 at a time then the vanilla and finally gently fold in the almonds and flour.
Cut your plums into thick slices -8ths, Remove chilled pastry from fridge, now tidy and cut edges. Pour in the batter arrange the slices over the top so they overlap and sprinkle with caster sugar. Bake at 180c for around 45-50 mins til golden. Serve lightly sprinkled with icing sugar and vanilla and cardamom cream .