Plum and Frangipane Tart | Matching Food & Wine

Name: Plum and Frangipane Tart | Matching Food & Wine
Ingredients: vegetable oil for greasing; 6 ripe red plums; caster sugar for sprinkling; 4 tablespoons melted quince, redcurrant or apricot jelly, to glaze; 160g (5¾oz) yellow pea flour; 2 tablespoons icing sugar; 100g (3½oz) cold unsalted butter, roughly chopped; 1½ tablespoons thick plain yogurt; 1½ tablespoons beaten egg; 75g (2¾oz) unsalted butter, melted and cooled slightly; 125g (4½oz) caster sugar; 1 large egg, organic or free range; 1 large egg yolk, organic or free-range; 1 tablespoon brandy or amaretto liqueur (optional); 125g (4½oz) ground almonds

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A lovely plum tart for weekend entertaining from Christine McFadden’s new book Flour. Unusually the crust is made from yellow pea flour which is gluten-free

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