Free-Form Plum Tart

Step 1: To make pastry, process flours, sugar, almond meal and butter in a food processor until fine crumbs form and then add egg and process until combined and then transfer to a lightly floured bench and shape into a flat disc and then wrap in plastic wrap and refrigerate the mix for 1 hour, or until firm.

Step 2: Roll out pastry between two sheets of baking paper to form a 30cm circle and then lift paper onto an oven tray and discard top layer of paper.

Step 3: To make filling, cut plums in half and discard stones and then cut into wedges and place in a bowl with sugar, half the almonds and combined sifted cornflour and cinnamon and mix well.

Step 4: Spoon filling into the centre of pastry, leaving about a 4cm border and sprinkle with remaining almonds and then using paper as a guide, fold pastry over filling to partially enclose and then brush pastry with milk and sprinkle with extra sugar.

Step 5: Cook in a hot oven (200C) for 15 minutes and then reduce oven to moderate (180C) and cook for a further 10 minutes, or until pastry is golden.

Step 6: Serve warm tart with custard.