Gluten-Free Jammy Plum and Pink Grapefruit Tart

Gluten-Free Jammy Plum and Grapefruit Tart 
Adapted from Bill Granger

For the pastry
 100 g unsalted butter
90 g caster sugar
175 g white rice flour
1/3 cup ground almonds

For the plum jam topping
800g black plums, stones removed, quartered
110 g caster sugar
2 tsp cornflour
Juice and zest of one medium pink grapefruit

To finish
3 tbsp plum jam

Preheat the oven to 180C. Grease and line a 23cm springform cake tin.

Place sugar in a bowl. Melt the butter,and pour over the sugar, stir until combined. Add the flour and a pinch of salt and stir to form a dough. Press the dough evenly into the prepared tin with the back of a spoon or your fingers. 
Bake in the pre-heated oven for 15-20 minutes, or until lightly golden. Remove from the oven (leaving the oven on) and sprinkle the ground almonds evenly over the pastry.

For the plum topping, toss together the plums, sugar, cornflour, grapefruit juice and zest. Spread over the pastry base, along with all the juices, and return to the oven for 30-40 minutes or until cooked through.

Warm the plum jam in the microwave for about 30 seconds or until it melts. Using a pastry brush, dap the jam gently over the tart. Serve.

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