Preheat the oven to 200°C.
Cut the plums in half and remove the stones.
For the frangipane: beat together the softened butter, sugar, ground almonds and the egg yolks.
Roll out the puff pastry and use individual tart rings to cut the pastry into discs. Place a pastry disc in the base of each tart ring and then add frangipane, spreading it over the pastry. Arrange the plum halves on top of the frangipane and then transfer to the oven.
Bake for 35 minutes then decorate with flaked almonds.
«This recipe can also be made without pastry - cook the frangipane and plums in heatproof ramekins and serve with a little fresh cream. Try making this recipe using apricots or peaches instead of the plums.»
A thin, crisp pastry tart topped with home made frangipane and plums.