Fabulous Plum Frangipane Tart

While I am sitting here typing this, I am seriously debating having another slice of tart, it feels like such a treat item, something, if out down a cafe you would pay for again and again... dont take my word for it, try it yourself...

Ingredients
1 x 375g sheet ready-rolled shortcrust pastry
100g (3 1/2oz) butter, softened
125g (4oz) caster sugar, plus 1 tbsp extra
2 eggs beaten
1 tsp vanilla extract
175g (6oz) ground almonds
50g (2oz) plain flour, plus extra for dusting
6 firmish plums, halved, pitted and cut into eighths

1. Lightly dust your work surface with flour. Unroll the pastry and roll out a little wider, then use to line a 9 inch tart tin, I use a ceramic dish my gran gave to me. Cut off a little excess pastry and roll into a ball, dip in some flour and use to push the pastry well into the corners and fluted sides. Cut off the overhanging pastry with a sharp knife. Chill for 30 mins in the fridge.

2. White the pastry chills make the frangipane. Cream the butter and sugar until pale and fluffy. Add the eggs and vanilla a little at a time, beating well after each addition. Fold in the almonds and flour until fully combined.

3. Heat oven to 180°C. Spoon the frangipane into the tart case, smooth the surface. Arrange the plum slices over the top, pressing slightly into the frangipane. Sprinkle over 1 tbsp sugar, place the tin on a tray and bake for 45-55 mins, until the pastry is golden and the fruit tender.