Saturday Morning With Jack Tame

Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness.    This tart is just divine and works with pretty much any variety of plum. It’s not too sweet so I find that people who claim not to have a sweet tooth love it!   Serves 6-8     Ingredients Base & topping   1 ½ cups plain flour   100g ground almonds   2 heaped tbsps. raw sugar   1 tsp baking powder   75g butter, chilled   1 medium egg      Filling  400g ricotta   2 tbsps. sugar   75mls sweet dessert wine   Zest of a lemon   6-8 plums     Method  Heat oven to 180 C. Grease a 26cm ceramic pie dish.   In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched. Press