Cherries have similarities to plums which make it my option for my frangipane tart
1 Place the gluten-free flour and caster sugar in a bowl. Cut the butter into cubes and rub into the flour until it resembles breadcrumbs. Make a well in the centre and add the beaten egg and water and stir with a palette knife or spatula to combine. Bring the mixture together into a ball of dough.
2 Place the pastry between 2 sheets of cling film, roll out into a circle and then fit it into a 23cm loose bottomed flan dish. Chill for 20 minutes in the fridge while you make the frangipane.
3 Preheat the oven to 190°C/fan 170°C/gas mark 5.
4 For the filling: beat the butter and sugar together in a large mixing bowl using an electric hand whisk. Gradually add the eggs, beating well after each addition. Add the almond extract, stir in the ground almonds and gluten-free flour.
5 Spread the jam over the chilled pastry case and then spoon the frangipane on top, spreading it evenly.
6 Cut the plums in half and remove the stone, slice them down into thin slices and place over the frangipane slightly overlapping each one.
7 Place in the oven and cook for 30 minutes until the frangipane is set. Allow to cool slightly in the tin before removing onto a serving plate. The tart is best served warm with cream, Greek yogurt or custard.
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