Prep up a 22cm flan tin and an oven to 200 C.
Pastry:
125g butter,
55g icing sugar
225g plain flour
1 egg & some cold water
Filling:
100g softened butter
110g caster sugar
1 egg, 1 egg yolk
1 cup almond meal
35g plain flour
6 or 7 plums, stoned and cut into wedges.
Blind bake the pie crust until 'getting there' (not too much). Filling: beat butter & sugar, add aggs, beat, add almond meal and flour. Spread over base. Arrange plum wedges evenly (and prettily) over the filling, back for 30 minutes. Meant to be served cold, if you can wait. (It gets much easier to cut when cold.) Pretty yummy.
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