Plum frangipane tart with spiced cream

Chef Shane Smith's mouth watering plum frangipan tastes as good as it looks

500g puff pastry

8/9 medium plums

Frangipane filling

60g butter

60g caster sugar

60g ground almonds

pinch mixed spice

pinch cinnamon

10g plain flour

1 medium egg

4 tablespoons flaked almonds

Cinnamon cream

300ml single cream

¼ teaspoon of ground cinnamon

Method

For the frangipane, beat the butter and sugar in a bowl with a wooden spoon until smooth and pale in colour.

Add the egg and mix until combined.

To this mixture add the flour, spices and ground almonds and mix to form a smooth paste.

Preheat your oven to 180ºC.

On a floured work surface, roll the puff pastry into a neat rectangle (20cm x 30cm)

Place this on a lined baking tray and spread on the frangipane, leaving a 1cm border around the edge.

Cut the plums in half removing the stone and place these on top of the frangipane.

Brush the edges with some egg wash, sprinkle with flaked almonds and bake in the centre of the oven for 30-35 minutes or until golden brown.

For the cinnamon cream, very simply whip the cream and cinnamon together until semi whipped and serve on the side.

Enjoy.