• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

Recipe for a little tart plums suitable for six people. Ripe and juicy plums are perfect for a tart. Ideal for breakfast, snack, afternoon tea or after dinner treat. The base is prepared in the traditional way with a little bit of rice flour.

Difficulty: Easy
Serves 6
Preparation: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

For the base:
100g (4 oz) self raising flour
50g (2 oz) rice flour
1 egg
50g (2 oz) caster sugar
30g (1¼ oz) butter
1 pinch of salt

For the filling:
1 tbsp chopped walnuts to decorate
1 tbsp flaked almonds to decorate
8-10 fresh ripe plums
2 tbsp plum or apricot jam

1. Beat the egg with sugar in a large bowl using a hand whisk until creamy and well combined.
2. Stir in the two flours, salt and melted butter. Mix well (using a spoon then your hand) to form a firm ball with no lumps.
3. Place the dough into a 20-25cm (9-10in) non-stick cake tin. Use a sheet of plastic wrap and flat the dough into the tin and make the edge (the dough is a bit sticky and difficult to roll out with a rolling pin so it's better to use your hands and cling film).
4. Halve and stone the plums and cut into wedges. Decorate the tart with plums (arrange the plums in concentric circles, skin on one side). Mix the jam with a tablespoon of water and brush the top (preventing fruit from drying). Sprinkle with almonds and walnuts.
5. Cook in a preheated oven at 175C/325F/Gas3 for about 30-40 minutes. Let cool before serving.