We used red plums, but any variety can be used. In warm weather, work quickly when assembling tart as pastry will become too soft to handle. Pastry can be made up
to a week ahead. Keep refrigerated.
1 cup self-raising flour
3⁄4 cup plain flour
1⁄2 cup caster sugar
1∕3 cup almond meal
175g cold unsalted butter, chopped
Milk and extra caster sugar, for glazing
Thick vanilla custard, to serve
600g red plums
1⁄4 cup caster sugar
1∕3 cup flaked almonds
1 tblsp cornflour
1 tsp ground cinnamon
To make pastry, process flours, sugar, almond meal and butter in a food processor until fine crumbs form. Add egg. Process until combined. Transfer to a lightly oured bench. Shape into a flat disc. Wrap in plastic wrap and refrigerate the mix for 1 hour, or until firm.
2 Roll out pastry between two sheets of baking paper to form a 30cm circle. Lift paper onto an oven tray. Discard top layer of paper.
3 To make filling, cut plums in half. Discard stones. Cut into wedges. Place in a bowl with sugar, half the almonds and combined sifted corn our and cinnamon. Mix well.
4 Spoon filling into the centre of pastry, leaving about a 4cm border. Sprinkle with remaining almonds. Using paper as a guide, fold pastry over filling to partially enclose. Brush pastry with milk. Sprinkle with extra sugar.
5 Cook in a hot oven (200C) for 15 minutes. Reduce oven to moderate (180C). Cook for a further 10 minutes, or until pastry is golden.
6 Serve warm tart with custard.