FRUITY FRANGIPANE

A late frost in April hit my plum trees badly, and now you have to beat the wasps to the fruit. To make a plum and frangipane tart, mix together 150g (5½oz) each of butter, sugar and ground almonds, plus 50g (1¾oz) plain flour and 3 eggs (with a bit of cinnamon and rum if you want). Pour into a blind-baked sweet pastry case, top with sliced plums and bake at 200°C/fan 180°C/ gas 6 until golden and risen.