Make the pastry. In a food processor combine the flour and the butter and mix until you have a fine, sand like consistency. You can also achieve this by hand by rubbing the butter and flour together with your fingers, however I like the food processor as there is no heat from your hands warming up the butter. Mixing on a medium speed, add the egg yolk and the cold water until the pastry just comes together in a ball. Cover the whole ball with cling film, press slightly flat and put into the fridge to chill for a full 20-30 minutes.

While the pastry chills, chop the plums into thin wedges. To do this run a knife all the way around the plum inside the natural indent and twist so the two halves separate. Remove the stone and cut the two halves into wedges. I find about 10 plums will cover the top of the tart but it depends how thick you like your slices!

Get the pastry out of the fridge and place on a lightly floured surface. Roll out until your pastry is large enough to cover your flan tin. Fit the pastry over the tin and press it to the edges gently, but don’t chop off the excess pastry at this stage. Cover the pastry with foil or grease proof paper and fill with baking beans. If you do not have baking beans, any dry beans or dry rice will work. Place the pastry case into the oven for 12 minutes.

While this is baking, we make the frangipane mixture. In a bowl cream together the butter and sugar until pale and fluffy. Add the eggs and mix together. Stir in the flour and the almond flour until completely combined. Set aside.

Take the pastry case out of the oven and remove the liner and baking beans. At this stage trim the excess pastry from the top with a sharp knife so that the pastry is the same height as the case. Smooth the jam onto the base of the pastry. If the jam is too stiff, warm it for 20-30 seconds in the microwave. Spoon the frangipane mixture on top of the jam and fill until there is about 1/4 inch pastry left at the top – this is important to allow room for the mixture to rise. If your flan tin is not that deep, just fill until it is a 1/4 inch from the top. Put in the oven for 12 minutes.

Once the mixture has baked for 12 minutes, it will have formed a slight crust and will be able bear the weight of the plum slices. Arrange them from the outside in in a circle pattern until the whole top is covered. Put back in the oven and bake for a further 30-35 minutes until the mixture has set.