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 floured bench. Shape into a flat disc. Wrap in plastic wrap and refrigerate the mix for 1 hour, or until firm.
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.
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.
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.
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.
Serve warm tart with custard.
This recipe originally appeared on New Idea Food