(slightly adapted from: Food and Travel Magazine Aug/Sept 2012)
For the filling:
80g caster sugar
80g ground almonds
1 egg, beaten
1 tbsp plain flour
a pinch of salt
320g ready-rolled sheet of puff pastry
10 ripe plums (the original says apricots)
4-5 nuggets of candied ginger, coarsly chopped
1 tbsp milk
1 tbsp toasted flaked almonds
2 tbsp icing sugar
Preheat the oven to 190°C.
Beat together the butter, sugar, ground almonds and egg until smooth. Add the flour and a pinch of salt and stir until fully incorporated.
Roll out the puff pastry and trim into a rectangle a bit larger than your tin. Lay into the tart tin. Fold in a 1cm band of pastry around the edges, prick the center of the tart with a fork, and leave to chill for about 20 minutes.
Spread the almond mixture onto the base. Halve and stone the plums and arrange them on top, cut-side down, two abreast. Scatter over the candied ginger.
Beat together the egg and milk to form an egg wash and brush over the pastry.
Bake for about 20-25 minutes, until light golden. Brush on more egg wash and sprinkle with almonds. Dust with icing sugar and serve in slices.