James Tanner’s plum frangipane tart recipe on Lorraine

James Tanner served up a delicious plum frangipane tart on today’s episode of Lorraine.

The ingredients sweet pastry are: 250g plain flour, 100g unsalted butter, 100g icing sugar, 2 egg yolks, beaten and 4 drops vanilla extract.

For the frangipane Mix: 125g unsalted butter, 125g caster sugar, 3 eggs, 125g ground almonds, 25g plain flour, 20ml dark rum (optional), 3/4 jar plum jam, 8 firm plums, 40g flaked almonds (for garnish) and Icing sugar to dust.