Plum and pistachio frangipane tart

To make the pastry, tip the flour into a food processor along with the butter and a pinch of fine sea salt. Pulse together until it resembles breadcrumbs, then add cold water, 1 tbsp at a time, pulsing in between until a dough forms. Gather it up, wrap and chill for 20 mins.

Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured worksurface to the thickness of a £1 coin and use to line a 23cm fluted tart tin. Trim any overhang and prick the base all over with a fork. Scrunch up a piece of baking paper, line the inside and fill with baking beans or uncooked rice. Bake for 18-20 mins or until the edges are lightly golden, then remove the beans and paper, and put back into the oven for 8-10 mins or until the base is golden. Turn down the oven to 180C/160C fan/gas 4.

To make the frangipane, put the pistachios in a food processor and pulse until finely ground. Put the butter in a large bowl and use electric beaters to whisk until really soft, then add the sugar and beat again until light and fluffy. Crack in the eggs, one at a time, whisking well in between each addition. Tip in the flour, ground pistachios and a pinch of salt, and mix really well. Scrape into the pastry case. Arrange the plum slices across the tart, slightly pushing down into the frangipane.

Bake for 35-40 mins or until risen, puffed and golden. Cool in the tin for 10 mins, then remove and cut into slices. Serve with crème fraîche or ice cream.