Ingredients:
500g (1 full punnet) plums
1 Simon's shortcrust pastry
300ml cream
1 egg
Ground almonds
Method:
Make the pastry and refridgerate whilst you half and destone the plums. Roll out the pastry and add to the dish. Scatter the ground almond on the base of the tart. Add the plums skin side up to the dish in an attractive geometric pattern. Beat the egg and cream and pour over the top. Bake for 40 minutes cover the crust with foil if it starts to burn.
Next time try:
Flan base rather than pastry
Whisking the egg cream mixture until it is all fluffy