Plum and Frangipane Tart

INGREDIENTS

For the pastry

• 375g plain flour
• 1 tablespoon caster sugar
• 225g unsalted butter, cut in cubes
• 1 egg
• 2 tablespoons of ice cold water

For the frangipane

• 200g unsalted butter
• 200g caster sugar
• 2 eggs
• 200g ground almonds

For the tart filling

• 6ish ripe plums cut into eighths stone removed

To Serve

• Icing sugar, for dusting & creme fraiche