Plum lattice tart

a truly delicious winter dessert, best enjoyed warm with a dollop of cream!

Serves 6 • Ready in 1hr, plus chilling

for the pastry:

225g self-raising flour

75g hazelnuts

125g caster sugar

125g unsalted butter

3 egg yolks few drops of vanilla extract sifted icing sugar and thick double or clotted cream, to serve for the filling:

700g ripe plums, quartered and stoned 4tbsp clear honey grated zest of 1 orange you will need: a 20.5cm deep, round fluted tart tin

Put half the flour and all the hazelnuts in a food processor and whizz until finely ground. add the remaining flour to the processor with the sugar and butter, then whizz to combine. add the yolks and vanilla, using the pulse button, until the mixture forms a ball. Knead lightly and wrap in clingfilm before chilling for about 1hr.

Meanwhile, prepare the filling. Put the plums in a pan with the honey and orange zest. cook gently until softened, about 10mins, depending on the ripeness of the fruit. remove from the heat and leave to cool.

3 Heat the oven to 190c/Gas Mark 5 and place a baking tray on the middle shelf. roll out three-quarters of the dough onto a lightly floured surface and use to line the tin. spoon in the cooled plums and juices.

4 roll out the remaining pastry into an oblong shape and cut into long, thin strips. arrange the strips in a lattice pattern on top of the plums, gently pressing the strips and pastry rim together. bake on the baking tray for 25-30mins. dust with sifted icing sugar. Per serving: Cals 577, Fat 29g,

Sat fat 12g, Carbs 70g