Winter spiced plum frangipane tart

Begin with the pastry. Place the flour, salt and butter in a food processor and blitz until you have a sandy texture. Add the egg and blend again until it comes together as a dough. If it still doesn’t come together into a ball, add a little cold water. Tip out onto a clean surface and bring together into a ball (but be careful to not overwork the dough, as this can result in tough pastry). Flatten the ball into a disc then wrap in clingfilm and rest in the fridge for 1 hour

Grease and flour a 23cm fluted tart tin with a removable base. Roll the dough out in between two sheets of baking paper until roughly 5mm thick, then transfer to the tart case, leaving a few centimetres of overhang all the way around. Prick the base with a fork and place back in the fridge for 30 minutes. These resting steps are important to stop the pastry shrinking during cooking

Preheat an oven to 170°C/gas mark 3. Place a sheet of tin foil in the pastry-lined tart case and mould it to the same shape. Fill with baking beans or dry rice and blind-bake for 20 minutes. Remove the beans and foil and cook for 5 more minutes, then remove from the oven. Once cooled slightly, use a small serrated knife to carefully carve off the pastry overhang. Set aside to cool

To make the frangipane, beat the butter and sugar together until light and creamy, then whisk in the egg. Stir in the ground almonds, orange zest and Warming Winter Spice

Halve the plums and remove the stones. Cut each half into thin wedges and set aside

Spoon the mixture into the pastry case then arrange the plums slices on top

Bake the tart for 35-40 minutes, or until the frangipane is set and a deep golden brown

As the tart bakes, mix the marmalade with a squeeze of juice from the orange to create a glaze. Mix the clementine zest into the crème fraîche

Brush the tart with the orange glaze whilst it is still warm then leave to cool before serving up with the crème fraîche