For the pastry - a regular sweet shortcrust base
200g plain flour
110g chilled butter, cubed
1 tblsp icing sugar
1 egg yolk
Pre-heat the oven to 160 degrees.
Sieve the flour and icing sugar into a large bowl and blend in the butter with your fingertips, keeping the mix airy and light. You can stop when the butter is in small pieces.
Mix in the egg yolk and combine with your hand until it all comes together into a ball.
Cover with cling film and place in the fridge to rest for at least 30 minutes.(You can also freeze it at this point for use another time).
8 ripe plums, halved and stoned
Take the blind pastry base and arrange the plums cut side down onto the pastry in a radial pattern or randomly if you are normal and not an architect.