Seasonal recipe for August

Greengage and almond tart
A fabulous summer seasonal desert which is perfect hot or cold.

Serves 4-6

Prep: 15 min

Cook: 25 min

50g butter

50g ground almonds

25g caster sugar

1 large egg

12/250g ripe greengages

195g/20cm butter pastry case

Knob of butter

2 tbsp flaked almonds

METHOD Heat the oven to 400F/200C/gas mark 6. Dice the butter into a food processor. Add the almonds, caster sugar and egg. Blitz into a thick paste. Spread the paste in the pastry case. Halve the plums round their middles, winkling out the stone. Plant, cut-side uppermost, in the frangipane with a little space between each one. Melt the butter in a frying pan and quickly toss the flaked almonds to coat evenly with butter. Scatter over the tart. Bake for 25 min, or until the frangipane is firm and swollen, the plums are weeping and the flaked almonds golden. If liked, dust with icing sugar before serving hot, warm or cold.