Serves 8 healthy appetites. :)

Sweet pastry
300g Flour
75g Sugar
150g Butter
1 Egg
1 Egg yolk

Plums

1kg (about 10 plums)

Plums cooked in a Stock syrup
300ml plum wine or dessert wine
300ml of good quality black tea
50g caster sugar
A few sprigs of orange scented thyme

(Alternatively you could use any of the strong cooking herbs such as
(Rosemary, Thyme, Oregano or even Bay)

Frangipane topping
250g Butter
250g Sugar
4 Eggs
165g Ground almonds
60g Polenta

Method:

Pastry:
Cream your butter and sugar together until white and fluffy then slowly add eggs and flour. It is important to add the eggs and flour slowly to ensure the mix doesn’t curdle. Rest in the fridge for 20 minutes then roll out the pastry into a loose bottomed tin or dish. To prevent the pastry sides from collapsing you need to blind bake the pastry. To blind bake line the pastry with grease proof paper and add baking beans. You can also use raw beans or raw rice.  Place in the oven at180c (Gas Mark 4) for 20 minutes.

Kent Plums:
Stone the plums and put to one side. To make the stock syrup put the wine, tea leaves, sugar and herbs into a pan and bring to the boil.  Let the tea infuse for at least an hour and then strain. Next place the plums in the saucepan and cover with the stock syrup, bring to a rolling boil until the plums just start to crack. When cool enough to touch, place into the casing and start the frangipane.

Frangipane:
Mix the sugar and the butter together until creamy then slowly add the eggs, one at a time with the ground almonds and polenta. You can also use ground hazelnuts to give it an earthier taste. When all the almonds and polenta are added you should have a nice drop consistency. Spoon on top of the plums.

Cook
Place in the middle of a preheated oven to 180c (Gas Mark 4) for about an hour. When it stops wobbling its ready.
Serve and garnish

Serve hot or cold. Ideally serve with crème fresh and garnished with edible flowers, such as Nasturtium, Violas, Pot Marigold petals.