Step 1

To make the pastry, put the flour in a food processor with 125g butter, cut into small cubes, and 25g caster sugar. Pulse until the mixture resembles fine crumbs, then add 2-3tbsp cold water and pulse until the mixture begins to form a ball. Wrap and chill for 30min.

Step 2

Melt the remaining butter and sugar in a heavy-based frying pan. Cook, stirring, for 2-3min until the sugar begins to turn light brown. Immediately add the halved and stoned plums and cook for 5min or until the juices begin to run and the plums start to soften. During this time incorporate the plum juices into the sugar mixture. Increase the heat and bubble until the juices are very syrupy. Lift the plums out of the pan into a 23cm diameter, shallow ovenproof dish or cake tin, cut-side up, and pour the juice over. Allow to cool.

Step 3

On a lightly floured work surface roll the pastry into a circle slightly larger than the dish and about 5mm thick. Lay the pastry over the plums, tuck the edges down into the dish and make a few slits through the pastry with a knife to allow steam to escape. Chill for 20min.

Step 4

Bake at 220°C, mark 7 for 20min or until the pastry is golden. Cool for 5min before carefully inverting on to a plate. Serve sliced with a sorbet.