Plum and pistachio frangipane tart

Use a shop-bought block of shortcrust pastry to make this recipe effortless.

SERVES 8 | PREP 30 MINS PLUS CHILLING | COOK 1 HR 30 MINS MORE EFFORT | ✱

PASTRY

200g plain flour

100g unsalted butter, cubed FILLING

200g shelled pistachios

200g unsalted butter, softened 200g golden caster sugar

4 eggs

75g plain flour

4 plums, stoned and sliced TO SERVE crème fraîche or ice cream

1 To make the pastry, tip the flour into a food processor along with the butter and a pinch of fine sea salt. Pulse together until it resembles breadcrumbs, then add cold water, 1 tbsp at a time, pulsing in between until a dough forms. Gather it up, wrap and chill for 20 mins.

2 Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured worksurface to the thickness of a £1 coin and use to line a 23cm fluted tart tin. Trim any overhang and prick the base all over with a fork. Scrunch up a piece of baking paper, line the inside and fill with baking beans or uncooked rice. Bake for 18-20 mins or until the edges are lightly golden, then remove the beans and paper, and put back into the oven for 8-10 mins or until the base is golden. Turn down the oven to 180C/160C fan/gas 4.

3 To make the frangipane, put the pistachios in a food processor and pulse until finely ground. Put the butter in a large bowl and use electric beaters to whisk until really soft, then add the sugar and beat again until light and fluffy. Crack in the eggs, one at a time, whisking well in between each addition. Tip in the flour, ground pistachios and a pinch of salt, and mix really well. Scrape into the pastry case. Arrange the plum slices across the tart, slightly pushing down into the frangipane.

4 Bake for 35-40 mins or until risen, puffed and golden. Cool in the tin for 10 mins, then remove and cut into slices. Serve with crème fraîche or ice cream.

PER SERVING 673 kcals | fat 42.7G saturates 21.1G | carbs 58.3G | sugars 29.6G fibre 4.5G | protein 11.8G | salt 0.2G