I love making tarts. The whole system just seems to fit together well – the pastry making, the making of the filling whilst the pastry is in the fridge, the making of any topping whilst the first part is in the oven. Tarts take a while and often have lots of different stages and bowls needed, but I find it quite therapeutic. I also like baking pastry blind – one of the first things I learnt to make was Lemon Meringue Pie with my sister and the pastry was always my job. However, this tart was completely new to me in that it skipped that step altogether.I always presumed that you always needed to blind bake a pastry case before the filling went in. Logistically, I just figured that pouring a wet filling onto raw pastry would equal disaster and ‘soggy bottoms’. Whilst this is true for many tarts, not so with this one! The pastry is rolled out and shaped exactly to the tin (there’s also no need to leave excess pastry on in case of shrinkage with this recipe) and then on goes the frangipane filling. Top that with slices of raw plums, pop in the oven and thirty minutes later a delicious tart is cooling and awaiting plates and forks! The almond filling for this tart stays rather soft and does not fully set into a sponge. This contrasts nicely with the crisp pastry – the pastry was crisper then any I have made before, even without blind baking! Depending on which plum variety you use, the fruit can add extra sweetness or a bit of sharpness on top. The recipe is an Angela Hartnett, and she suggests making the recipe into mini tarts. Whilst I know these would look really pretty, I wanted to keep this one large tart so that I could cut a little sliver every time I went past ;) Hope you enjoy!