PREPARATION

Cut a round shape from puff pastry in the size of the cake pan. Place the dough in the shape and prick the bottom several times with fork.

Prepare the vanilla cream and smear it on the bottom of the cake. Wash the plums, cut them in half, remove the seeds and cut every half into two halves again. Arrange the plum quarters on the cream in the cake and coat with melted butter.

Sprinkle the cake with some white almonds and bake in a preheated oven at 180°C for 20 minutes.

After baking, sprinkle over the cake the cane sugar and caramelise the tart with a chef torch.

Serve the cake with chilled cider or vanilla ice cream or as you wish.