Plum & Vanilla Creme Fraiche Tart

Place the flour, butter and sugar in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water, and process until the pastry starts to come together. Turn onto a lightly floured surface and knead lightly until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 180°C. Roll out pastry to a 25cm disc about 7mm thick. Line a 20cm (base measurement) pie dish with pastry and trim any excess. Prick pastry all over with a fork. Place in the fridge for 10 minutes to rest.

Cover with non-stick baking paper and fill with rice or dried beans. Bake in preheated oven for 20 minutes. Remove paper and rice or beans. Bake for a further 10 minutes or until golden brown. Cool.

Drain the plums and reserve 2 tablespoons of the syrup. Use a sharp knife to cut each plum in half and remove the seed. Place in a large bowl. Cover with plastic wrap and place in the fridge until required.

Combine creme fraiche and cream in a large bowl. Use a sharp knife to split vanilla bean in half, and scrape out the seeds. Add seeds and Cointreau to the creme fraiche mixture and stir with a wooden spoon until well combined. Cover with plastic wrap and place in the fridge until required.

Place the plum jam and the reserved plum syrup in a medium saucepan. Stir over medium heat for 5 minutes or until jam melts and the mixture is thick.

Just before serving, spoon the vanilla creme fraiche into the tart shell. Arrange the plums, cut-side down, evenly over the creme fraiche and drizzle with the jam sauce.