Ingredients

• 2 lbs plums, stoned and halved, red and yellow mixed (sweet)
• 1½ lbs cooking apples, peeled, cored and sliced
• 3 oz sugar
• 3 dessertspoons red currant jelly, melted in pan
•   cream, to serve
• 3 oz butter, softened
• 6 oz flour
• 1 heaped tablespoon ground almonds
• 2 oz caster sugar
• 2 egg yolks

Method

1. Rub butter into flour. Add ground almonds and sugar. Mix well.
2. Add egg yolks and form into a ball of dough.
3. Wrap in cling film and rest in a cool place for 20 minutes.
4. Peel, core and slice apples. Stew with the sugar in a little water. Make a purée.
5. Roll out pastry and line a buttered tin.
6. Bake blind for 7 minutes.
7. Cool the case then spread with the purée.
8. Stone plums and arrange halves over the purée.
9. Bake for about 20 minutes. Melt 3 dessertspoons of red currant jelly in a pan. Pour over tart.

Notes