Method

• 1.
  For the pastry, chop the butter and tip into the bowl of a food processor with the flour, and pulse until the mixture resembles coarse breadcrumbs.

• 2.
  Crack in the egg, then add half the sugar and 1/2 tablespoon of water. Pulse to incorporate. If the mixture still looks dry, keep adding water and pulsing until the dough comes together.
• 3.
  Shape the pastry into a disc, wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
• 4.
  Preheat the oven to 180ºC and place a baking sheet in the oven to heat up. Grease a 23cm round fluted tart tin.
• 5.
  Roll the pastry out on a clean, floured surface and use to line tin, pushing pastry into edges, and trimming. Place in the fridge for 20 minutes to firm up.
• 6.
  For the filling, peel, quarter and core the pears and apple, then cut into 1cm-thick wedges and place in a bowl. Finely grate the lemon zest, sprinkle half into the bowl and squeeze in all of the juice. Stir in 15g of the sugar, then halve and destone the plums, cut into wedges and toss into the bowl.
• 7.
  Beat the butter, eggs, flour, ground almonds, the remaining 100g of sugar and the rest of the lemon zest together in an electric mixer, until pale and creamy.
• 8.
  Spoon the frangipane into the chilled pastry case, and smooth the surface with the back of a wet spoon.
• 9.
  Press the wedges of fruit into the frangipane (discard the juices) and tuck the blackberries around them. Sprinkle over the reserved 2 tablespoons of sugar.
• 10.
  Bake the tart for 45-50 minutes or until a skewer inserted into the centre comes out clean (cover it with tin foil if it starts to take on too much colour while baking).
• 11.
  Leave to cool in the tin on a wire rack for at least 15 minutes before serving. Enjoy warm or cold, with a drizzle of pouring cream or crème fraîche, if you like.