Method
1. First make the pastry. Mix together the flour, salt and confectioners' sugar
2. Add in the softened butter and egg yolks. Mix together until just combined
3. Roll into a log (it will be sticky) and wrap in clingfilm
4. Refrigerate in fridge - 1 hr
5. For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes – until it goes paler
6. Stir in the eggs until mixed, then stir in the ground almonds, flour, almond extract and vanilla extract
7. Cover and place in the fridge until you’re ready to use it
8. Pre-heat oven - 160 °C / 320°F
9. Take the pastry out of the fridge and slice into ½cm slices
10. Arrange over the bottom and sides of the tin, then squash the pastry together so there are no gaps
11. Refrigerate in fridge - 10 min
12. Slice the plums in half and remove the stone, then cut each half into 6 slices - so you should get 12 slices per plum
13. Take the pastry and frangipane out of the fridge. Dot the frangipane over the base of the uncooked pastry. Roughly level with a spoon so there are no gaps, then arrange the plums on top
14. Sprinkle with brown sugar
15. Bake until golden brown - 50 min, 160°C
16. Take out of the oven and leave to cool slightly before serving with a dusting of confectioners' sugar
17. Serve