Easy plum & almond tart | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Preheat the oven to 180°C/fan 160°C/Gas 4.
• Unroll the puff pastry. If it comes on a baking sheet, transfer it straight to a baking tray – if not, line your baking tray with greaseproof paper first.
• Sprinkle the centre of the pastry with the ground almonds, leaving a 2-inch border around the edge.
• Add the plums, maple syrup, vanilla bean paste, cinnamon stick, ground cinnamon and star anise to a bowl, and stir gently to combine.
• Tip the plums onto the centre of the pastry, along with any juices left in the bowl, and fold the sides of pastry up around the plums – there's no need to be too neat.
• Brush the edges of the pastry with plant-based milk, and press on the flaked almonds. Sprinkle over the sugar, if using.
• Bake the tart for about 30 mins, or until the pastry has puffed up and is golden brown, and the plums are releasing their jammy juices.
• Serve warm or at room temperature with plant-based ice cream, custard, or any other accompaniment you fancy.