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Method
Step 1
To make the shortcrust pastry, process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and 2 tsp chilled water. Process until dough just comes together. Turn onto a lightly floured surface and shape into a disc. Cover the dough with plastic wrap and place in the fridge for 30 mins to chill.
Step 2
Preheat oven to 200°C. Grease the base and side of a 22cm fluted tart tin with removable base. Roll dough out to a 3mm-thick disc on a lightly floured surface. Line the prepared pan with the pastry. Use a small sharp knife to trim the excess pastry. Place in the fridge for 15 mins to chill.
Step 3
Line pastry with baking paper and fill with pastry weights or beans. Bake for 10 mins. Remove paper and weights. Bake for a further 10 mins or until light golden. Reduce oven to 180°C.
Step 4
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the egg and egg yolk and beat to combine. Add the almond meal and flour and stir to combine. Spread the mixture evenly over the base of the pastry case.
Step 5
Arrange the plum wedges over the filling. Bake for 30 mins or until golden and the filling is set. Set aside in the pan to cool completely.
Step 6
Transfer the tart to a serving plate. Dust with icing sugar and serve with double cream.
