This open fruit tart looks and tastes fantastic for very little effort – frangipane flavours complement sugar plums
Prep:10 mins
Serves 6
320g all-butter puff pastry sheet4 tbsp ground almond800g plum, halved and stoned25g flaked almond3 tbsp caster sugar, plus extra to serve
STEP 1Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.STEP 2Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.
