Ingredients
- 1 sheet puff pastry, 30cm x 20cm (defrosted, if frozen)
- 4-6 ripe plums
- 50g butter, room temperature
- 50g caster sugar (plus extra)
- 1 whole egg
- 50g ground almonds
- 10g plain flour
- 1 egg yolk, for basting pastry
- 40g redcurrant jelly
- 150ml whipped cream
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