Plum frangipane tart with roasted, spiced plums

The flavour of plums appear twice in this dessert, in the tart itself and in the roasted accompaniment. A delicious autumnal dessert.

1 pinch, finely crushed Allspice, organic
½ tsp Ground Cinnamon, organic
1 Cinnamon quills, organic
1 pinch freshly grated Whole Nutmeg, organic
1 ready roll shortcrust pastry
150g icing sugar
150g ground almonds
50g plain flour
3 eggs, beaten
2 tbsps dark rum
6 plums, stoned and cut into wedges

50g butter
2 tbsps caster sugar
6 pums, stones and quatered
150ml double cream, whipped

Preheat the oven to 200C.

Line the tart tin with the pastry and place a sheet of greaseproof paper over the pastry and fill with baking beans or rice. Bake in the oven for 10 minutes.

For the frangipane, place the butter and icing sugar into a bowl and beat until light and softened. Add the ground almonds, flour and cinnamon and stir until combined. Add the eggs, one at a time, beating carefully.
Add the rum and stir to make a smooth thick batter. Spoon the frangipane mixture into the pastry case and place the plum wedges in a circle on top of the batter. Dust with two tablespoons of the icing sugar.
Place in the oven for 20 minutes until golden and risen.

For the roasted plums, Heat a pan until hot, add the butter, allspice, cinnamon, nutmeg and sugar and cook for one minute.Add the plums and toss to coat.
Roast in the oven for five minutes until just softened.
Serve the tart with the roasted plums and a spoon of whipped cream.

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