James Tanner makes plum and almond frangipane tarte on Lorraine.

The ingredients are: 250g sweet pastry, 125g unsalted butter, 125g caster sugar, 125g ground almonds, 25g plain flour, 3 eggs,20ml dark rum, 40g flaked almonds (for garnish), 3/4 jar plum jam, 8 firm plums, Icing sugar, to dust and Clotted cream or vanilla ice cream, to serve.

To prepare the tart, roll out the pastry to 4mm thick and use it to line a 11” loose bottom fluted or plain tart tin.

Line the pastry with parchment paper and baking beans and blind bake at 180C/gas 4 for 25 minutes.

Next make the frangipane (almond) mix by creaming the butter and sugar with an electric hand whisk. Add the eggs one at a time then add the ground almonds, flour and rum.

Spread a thin layer of plum jam on the bottom of the pre baked tart case, then spoon the frangipane mix into a piping bag and starting at the centre, pipe a line of the mix in circles to fill the tart (if you don’t have a piping bag you can use a strong standard sandwich bag or spoon the mixture on – but be careful as it will be slippery).

Cut the plums into halves and remove the stones, then gently press the plum halves into the tart, arranging neatly in the almond mixture. Sprinkle over the flaked almonds and bake at 180C for 30 minutes until golden.

Remove the tart from the oven and cool slightly. Dust with a little icing sugar, cut out s slice and serve with a dollop of clotted cream or vanilla ice cream.