Prepare the Pastry: Preheat your oven to 200°C (fan oven). If you’re using store-bought shortcrust pastry, roll it out and line a buttered tart tin. If you’re making your own, mix 125g of softened butter with 50g of sugar, add an egg and a pinch of salt, then sift in 250g of flour. Knead into a firm dough, wrap in cling film, and chill for 30 minutes before rolling out and lining the tart tin.

Prepare the Plums: Wash the plums, halve them, remove the stones, and cut each half into three wedges.

Arrange the Plums: Prick the pastry base with a fork to prevent it from rising. Arrange the plum wedges in circles on the tart base, slightly overlapping them. If you prefer a slightly sweeter tart, you can sprinkle a little sugar over the plums to take the edge off the tartness.

Bake: Place the tart in the preheated oven and bake for 40 minutes. Check the tart halfway through to ensure the base isn’t puffing up. If it is, gently press it down with a fork. Note that the bottom of the tart may be slightly soggy due to the juicy plums, which is perfectly normal.

Cool and Serve: Allow the tart to cool slightly before removing it from the tin. Serve warm or at room temperature, ideally with a generous helping of crème fraîche or vanilla ice cream to balance the tartness of the plums.