Plum, Damson and Green Gage Franjipane.

Ingredients:

pastry

100g Butter

200g Plain Flour

60g Icing sugar

1 egg yolk

1tsp Lemon Zest

1 tblsp Milk

Franjipane

100g Butter

100g Golden Caster Sugar

1tsp Vanilla Extract

2 Eggs

200g Ground Almond

350g Plums, 350g Green Gage, 250g Damsons.

50g Apricot Glaze.

Method:

Pastry:

-Preaheat the Oven to 180

-Preaheat the Oven to 180 degrees C/gas mark 4.

-Dice the butter and rub into the flour and icing sugar until it resembles bread crumbs.

-Add the lemon zest, milk and egg yolk to form a dough. Chill in the fridge for 30 minutes.

-Lightly butter a 22cm tart tin and roll out the pastry 2-3mm thick. Transfer to the tin by wrapping around the rolling pin. Carefully push the pastry into the corners and trim to fit. Place in the fridge to chill for 30 minutes.

-Place a sheet of Baking Parchment inside the pastry and fill with baking beans or raw rice to weigh it down. Bake in the oven for 15 minutes then remove and allow to cool.

Franjipane:

-Soften the butter and add the sugar and vanilla extract. Beat until light and fluffy. Fold in the ground almond.

-Halve all the fruit and remove the stones, dice half of it into the bottom of the pastry case. Spoon the franjipane on top of the fruit and spread evenly to fill the case. Slice the rest of the fruit and arrange over the top of the franjipane.

-Turn the oven down to 160/gas mark 3 and bake the tart for 30-40 minutes or until a skewer poked into the franjipane comes out clean.

-Melt the apricot glaze and brush over the tar whilst still warm.

-Serve warm with custard, double cream, ice cream or creme freche.