100 g unsalted butter, softened
1⁄2 cup caster sugar
2 tsp vanilla bean paste 1 egg
125 g almond meal
1⁄4 cup plain flour
1 rectangular roll butter puff pastry (or 2 square sheets crimped together)
5–6 ripe plums
2 tb strawberry jam
1 whole pomegranate (or 1/3 cup seeds)
Double cream or ice cream to

Preheat oven to 180°C. If you are using one large sheet of pastry place it on a baking tray lined with baking paper. If you’re joining two square pieces, place the two squares together on one edge and allow them to overlap by 1 cm then use a fork to crimp together, leaving the outer border uncrimped. Lightly score a 3 cm border around the edges of the whole rectangle with a knife, without cutting all the way through. This will essentially create the walls or sides of the tart which will rise up. Use a fork to dock the pastry inside of the border, this will help make sure the centre does not rise too much. Bake for 10–15 minutes until sides start to puff up.

For the filling, use electric beaters to beat the butter, caster sugar, vanilla and a pinch of salt until thick and pale. Add the egg and beat until well combined. Stir through the almond meal and flour then spread into the centre of the baked tart shell.

Halve the plums and remove the pips then toss in the jam. Scatter over the almond meal mixture then bake for 30– 35 minutes or until sides are deep golden and the tart mixture is set. Scatter with pomegranate seeds. Cool slightly then serve with double cream or ice cream.