Ripe plums soften into a tart-sweet filling over a thin almond layer, while the free-form pastry edge bakes crisp and golden.
Ingredients
- 1 sheet, about 320g Ready-rolled shortcrust pastry
- 500g, halved and stoned Plums
- 30g ground plus 15g flaked Ground almonds and flaked almonds
- 50g, divided Caster sugar
- 1 tbsp Cornflour
- 1 tsp Lemon zest
- 1, beaten for glazing Egg
Method
- Unroll the pastry onto baking paper and chill it flat for 15 minutes while the oven heats to 200°C (180°C fan). Line a large baking tray with the paper.
- Halve and stone the plums, then cut each half into 3 or 4 wedges. Toss with 30g sugar, the cornflour and lemon zest; leave for 5 minutes so the fruit becomes lightly coated.
- Mix the ground almonds with the remaining 20g sugar. Sprinkle this over the middle of the pastry, leaving a 5cm border clear all round; it absorbs some of the plum juices.
- Arrange the plum wedges over the almond layer in overlapping rows. Fold the pastry border over the outer fruit, pleating as you go, and brush the pastry with beaten egg.
- Scatter the flaked almonds over the fruit and pastry. Bake for 35–40 minutes until the pastry is deeply golden and crisp underneath and the plums are tender with bubbling juices.
- Cool on the tray for at least 20 minutes so the fruit juices settle. Slide the paper onto a rack, then serve warm or at room temperature.
Allotment tip
If the plums are very juicy, drain off a spoonful of liquid before arranging them so the pastry base stays crisp.