Richard Bertinet served up a delicious plum tart flambee with vodka on James Martin’s Saturday Morning.

The ingredients for the dough are: 500g strong bread flour, 350g water/350ml – weighing is more accurate, 10g yeast (fresh if possible) and 10g salt.

For the filling: 50g salted Breton butter, 10 plums, 100g demerara sugar and Small amount of vanilla vodka.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.