Fold over the pastry edges to make this free-form tart—this process helps to contain the juices of the sweet, sticky plums. You can also replace the plum with another orchard fruit.
INGREDIENTS:
11⁄3 cups all purpose flour, plus extra for dusting
2 tbsp granulated sugar
9 tbsp unsalted butter, chilled and diced
pinch of salt
1 tbsp milk
3 sprigs of thyme
half-and-half, to serve
for the filling
1 tbsp ground almonds
3 tbsp granulated sugar
3 large ripe plums, pitted and thinly sliced
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METHOD:
Sift the flour and sugar into a large bowl and mix well. Rub in the butter until the mixture resembles fine bread crumbs. Add the salt and 3 tablespoons of ice-cold water to the bowl.
Use your fingertips to bring the mixture together to form a dough, adding more cold water if needed. Transfer the dough to a lightly floured surface and knead it gently and briefly until smooth. Wrap it in plastic wrap and chill for at least 1 hour.
Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the pastry to a 12in (30cm) round. Transfer it to a large baking sheet sprinkled with a little water.
For the filling, combine the almonds and 1 tablespoon of the sugar in a bowl. Sprinkle it over the pastry, leaving a 2in (5cm) border.
Arrange the plum slices over the filling in a spiral pattern. Fold the pastry edges over them, pressing down lightly to enclose the filling. Brush the pastry edges with the milk, sprinkle the plums with the remaining sugar, and place the thyme in the center.
Bake in the oven for 35–40 minutes, until the plums are soft and the pastry is golden. Remove from the heat and let cool for 10 minutes. Then remove the thyme and serve warm with half-and-half.
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