INGREDIENTS

Almond crust

¾ cup (90g, 3oz) almond meal

¼ cup (30g, 1oz) tapioca flour

1 tbsp maple syrup

1/8 tsp salt

75g cold butter, diced

1 egg

1 tsp cinnamon

Filling

6-8 plums, sliced

1 tbsp maple syrup

1 tsp vanilla bean paste

½ tsp cinnamon

2-3 star anise

3 tbsps almond meal

2 tbsps milk

¼ cup (30g, 1oz) flaked almonds, toasted

METHOD

In a food processor, combine almond crust ingredients and pulse until the dough comes together. Form into a flattened disc, wrap in plastic wrap and place in refrigerator for 30 minutes to chill.

In a bowl combine the plums, maple syrup, vanilla bean paste, cinnamon and star anise. Stir gently to combine. Set aside to marinate for 10 minutes.

Remove dough from fridge. Place dough between two sheets of greaseproof paper. Roll out to roughly 16cm in diameter. Remove top sheet of paper.

Sprinkle the almond meal into the centre of the pastry leaving a 2cm (1in) border. Top with fruit and any juice from the bowl. Brush the crust edges with milk.

Use greaseproof paper to lift tart into air fryer. Cook at 160°C (320°F) for 25‑30 minutes until crust is golden brown and fruit is soft.

Sprinkle with flaked almonds, cut into pieces and serve.

Serves 6

Prep + Chill + Cook time: 1 hr 15 mins

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