Ingredients

1 x All Butter Shortcrust Tart Case 22cm (serves 6 - 8 portions)
4 to 6 ripe plums, depending on size
75g ground almonds
75g golden caster sugar
75g butter, softened
25g plain flour, sifted
2 large eggs, beaten
Flaked almonds to decorate

Preparation

Halve and stone plums.

Slice each half to produce 4 to 6 even pieces.

Arrange in the base of the pastry case to fill (2 or 3 concentric circles should do it).

Beat together butter, ground almonds, flour, sugar and eggs till fluffy.

Spread the mixture over the plums and smooth the top.

Scatter over the flaked almonds.

Bake at 180°C for approximately 40 mins until set in the centre.

Decorate the serving plates with blobs of Raspberry Dessert Topping