Plum and almond tart

First make the pastry. Place the flour, sugar and butter in a food processor. Pulse until the mixture has formed rough breadcrumbs.

Tip the pastry crumbs into a large mixing bowl and gently stir in one beaten egg using a fork. Add 1 tbsp of cold water if the mixture does not come together. When the pastry has formed a smooth dough, wrap it in clingfilm and place in the fridge to chill for 30 minutes.

When the pastry has chilled, remove it from the fridge and roll out on a lightly floured work surface. Line a 23cm tart tin with the pastry, then cover the pastry in baking parchment or clingfilm. Chill for another 30 minutes.

Preheat the oven to 180C/Gas 4.

When the pastry case has chilled, fill it with baking beans and place in the oven for 20 minutes. Beat the second egg with a fork to make an egg wash. Remove the baking beans and parchment from the pastry case and brush all over with the egg wash. Return the pastry to the oven for another 5 minutes.

Meanwhile make the filling. Beat together the butter and sugar until creamy. Stir in one egg at a time, then add the ground almonds. Finely chop the whole almonds and mix these into the frangipane. Stir through the grated marzipan and amaretto.

Lower the oven temperature to 160C/Gas 3.

Pour the frangipane into the pastry case. Arrange the plum halves around the edge of the tart, leaving the centre empty.

Bake in the oven for 30 minutes, or until the frangipane is just cooked and golden.

Gently heat the thick double cream over a low heat and stir in the amaretto and icing sugar.

Slice the tart and place on serving plates. Pour some amaretto cream over each slice and serve each portion with a scoop of vanilla ice-cream.