Plum Tart

I have a love hate relationship with plums.  I can abide them fresh but adore them cooked.  So when they're cheap I buy them buy the punnet load.  This is a really simple tart.  Open faced it is undeniably pretty with its slices arranged in a circle.  The maple syrup balances the sourness of the plums but honey would work equally well.  Finally there is a little warmth in the cinnamon.  Serve warm with ice-cream, custard, or flavoured cream.

1 Quantity of Almond Shortcrust Pastry
8-12 Plums (washed and with the stones taken out you'll need enough plums to fill the tart)
Maple Syrup
half tsp Cinnamon

Method:

1. Preheat the oven to 170C
2. Roll out the pastry to the thickness of a coin and place in a greased pie dish.  Bake Blind
3. Slice the Plums thinly and generously fill the tart
4. Drizzle Maple syrup over the top
5. Sprinkle Cinnamon over the tart before returning it to the oven for 10 mins