Preheat the oven to 180'C.
Cut the plums in half and remove the stones.
Make the pate brisee: mix together 125g flour, 90g butter, ½ egg, 30g icing sugar and the seeds from half a vanilla pod in food processor. Pulse until the mixture forms a ball. Remove and roll out between 2 sheets of grease proof paper. Refrigerate for 30 minutes.
Make the frangipane by mixing together in a food processor 125g sugar, 125g butter, 125g ground almonds and ½ tablespoon of plain flour. Add the eggs and continue mixing until you have a smooth paste.
Roll out the pastry to 5 mm thick and cut a circle 3cm larger than the tart case. Line the tart case with pastry and then weigh down the pastry with 2 layers of cling film and some baking beans. Bake in the oven for 15 minutes and then remove the cling film and beans. Return to the oven and cook for a further 10 minutes until golden brown.
Fill the tart case with the frangipane paste and press in the plum halves. Be careful not to over fill. Return the filled tart to the oven and cook for 25 minutes until the frangipane is firm to touch and golden brown on top. Trim off any excess pastry using a serrated knife. Remove the tart from the case when cool.
Serve with a quenelle of the crème fraiche, a drizzle of honey and a dusting of icing sugar.
«If you cannot get hold of fresh plums use dried prunes instead. Re-hydrate them in some brandy for extra flavour.»