Nothing gets us in the festive spirit quite like a sweet, juicy, fruity tart. Easy to make and even easier to eat. If you’ve been tasked with dessert this Chrissy, this is the tart for you. 

Think buttery, flaky, light pastry, a sweet almond frangipane filling topped with tender and beautifully coloured plum slices. Yeah, yum.

Let's make her, shall we?

Ingredients:

• Shortcrust pastry (use our recipe here, or pick up some pre-made pastry sheets from the shops because sometimes we don’t have the time, ya know?)
• 1 ½ cup of almond meal
• ½ cup of honey (plus extra for drizzling!)
• 2 eggs
• 50g melted butter
• Vanilla extract 
• Salt
• 500g plums (or other stone fruit), de-stoned and sliced

Instructions:

The pastry: 

1. Preheat your oven to 180 degrees. 
2. Make your pastry (following these instructions), roll it out and line your tart tin. 
3. Time to blind bake. Prick the base of the tin with a fork, line with baking paper and fill with baking weights or rice. Pop in the oven and bake for 15 minutes, or until the pastry is golden. 

The filling: 

1. First things first: the frangipane. In a bowl, combine 1 ½ cups almond meal, ½ cup honey, 2 eggs, 50g melted butter, vanilla, and a pinch of salt. Mix until smooth.
2. Once the pastry is out of the oven and cooled, spread the frangipane evenly over the base.
3. Place the de-stoned and sliced plums (or other stone fruit) on top of the frangipane in whatever way you think looks cutest (we like a circular stack). 
4. Squeeze a generous drizzle of honey over the plum slices for a bitta sweetness.
5. Bake your tart in the oven for about 40 minutes or until the filling is set, and the plums are tender and caramelised.
6. Allow to cool slightly before slicing. Serve it warm with vanilla ice cream and try not to eat the whole thing in one sitting (or do, zero judgement here). So yum.