Helen Goh’s recipe for plum and star anise frangipane tart | The sweet spot

The rich, fruity natural sweetness of plums works wonders with a soft almond cream inside a delicious pastry

Late-season plums are wonderful to bake with; juicy and slightly astringent as you get closer to the skin, they soften into a rich, almost winey sweetness. And, when they’re nestled into soft almond cream and scented with star anise, they make a delicious tart for any time of day. Serve warm with pouring cream as pudding or cold with a cup of tea.