Plum Frangipane Tart - Ainsley Harriott

Ingredients

• For the pastry
• 200g plain flour, plus extra for dusting
• 2 tbsp icing sugar
• 100g cold unsalted butter, diced
• 1 medium egg
• 2-3 tsp cold water
• For the frangipane
• 100g unsalted butter
• 100g caster sugar
• 2 large eggs
• 55g plain flour
• 70g ground almonds
• a drop of almond essence
• To assemble
• 100g plum jam
• 3-4 plums, stones removed, cut into thin wedges