Preheat the oven to 190˚C.

To make the frangipane, cream the butter and sugar together at high speed until light and fluffy. Add the ground nuts and flour and beat thoroughly. Add the eggs one at a time, mixing before adding another. Set aside.

Quarter the plums, discarding the stones, and set aside.

Prepare a 25cm loose-bottomed round tart tin by brushing it with melted butter. Roll out the pastry into a 5mm thick circle and transfer into the tin using your rolling pin. Gently press the pastry down into the base, sides and corners or the tin, then using a sharp knife, trim the edge to beaten.

Spread the frangipane filling over the tart base and arrange the plum quarters in the frangipane in a circular pattern, standing slightly upright.

Bake the tart for 15 minutes and then reduce the oven temperature to 150˚C and bake for a further 40 minutes. During this time the frangipane will rise up around the plums and set. Remove from the oven and place on a cooling rack for a little while before removing the tart from its tin. Warm the jam until melted and brush over the tart to glaze.

Tips: Frangipane is a delicious nut paste used as a filling for cakes, tarts and pastries. Although it is traditionally made with almonds, experiment with different flavours using hazelnuts, pistachios or even pine nuts.

You can easily make your own ground hazelnuts. Roast some blanched hazelnuts in the oven until they smell toasty (about 10 minutes), then allow to cool completely before blitzing in a food processor or blender until fine. Do not blend for longer than you need to, as this will cause the nuts to release their oils and start to form a paste.