The time is NOW for plum tart. Get making it! Dark-fleshed plums will give the tart a sweeter but sharper tang and a deeper colour than yellow-fleshed ones.
Pastry 300g (about 11 ounces) standard flour Pinch of salt 2 Tbsp caster (superfein granulated) sugar ¼ tsp ground cinnamon 150g (5 ounces) unsalted butter, chilled and cubed 100ml (about 3½ fluid ounces) icy cold water Fruit filling 3 Tbsp standard flour 3–4 Tbsp caster (superfine granulated) sugar Finely grated zest of 1 lemon 500g (about 1 pound) dark-fleshed plums ½ cup flaked almonds Icing (confectioner's) sugar for dusting
1 Make the pastry in a food processor or by hand as described here Making Pastry, adding sugar and cinnamon to flour. Roll out pastry to a 33cm round (about 13″) on a lightly floured surface. Transfer to a baking sheet lined with baking (parchment) paper. Chill pastry briefly.
2 Preheat oven to 180°C (350°F). For the filling, mix flour, 2–3 tablespoons sugar, depending on tartness of plums, and lemon zest in a bowl and pile into the centre of the pastry. Halve plums, remove pits and cut into wedges. Arrange on top of pastry, keeping fruit in from edges of pastry. Fold in pastry edges, pinching together, leaving about 70% of fruit exposed. Scatter with almonds and sprinkle with last tablespoon of sugar.
3 Bake tart for 35–40 minutes in preheated oven, or until pastry is golden and fruit tender. Dust with icing sugar when cool.
If the plums are not free-stone (meaning you can’t easily twist them apart and remove the stone), cut them into wedges, freeing them from the stone as you go. The pastry is easily made in a food processor. See notes here Rich shortcrust pastry
Photography Aaron McLean http://www.aaronmclean.com