350g plain flour
125 icing sugar
1 tsp vanilla
100g caster sugar
Fresh plums 500g
Pre-heat your oven to 180c.
Make the sweet pastry first as it needs to rest in the fridge for a minimum of 30 minutes. Put all the ingredients for the pastry in the magimix and pulse, then add your egg and it should all come together. Do not over mix. Wrap the dough in clingfilm and leave it in the fridge for at leats 30 minutes.
In the meantime, make the frangipane and cut your plums into halves. The frangipane is best made mixing all the ingredients together in your blender.
Take the pastry out of the fridge, butter your tins (or 1 large tin 23 cm ) and roll the pastry out to fit the pastry and press it in with your fingers. Add the frangipane to the pastry - filling it to about half. Then place your plum halves into the frangipane, in any way you choose, you can be creative and make a pattern. Bake for around 22 to 25 minutes. Enjoy with creme fraiche or on its own.