Dan Lepard's wholewheat plum tart with sherry cream

75g unsalted butter, softened, plus extra for greasing the tin

75g soft dark brown sugar

1 tbsp runny honey

1 egg

tsp baking powder

1 tsp ground cinnamon

200g wholemeal stoneground flour

4 or 5 ripe plums

Warmed and sieved plum jam

50ml double cream

Brown sugar, to taste

2-3 tbsp sherry

Cream the butter and sugar until light and smooth, then beat in the honey and

egg. Stir in the baking powder, cinnamon and flour until smooth.

Brush melted butter all over the insides of an 18cm round tart tin with a

removable base, or similar. Spread the mixture evenly over the base of the tin.

Stone the plums, cut them into quarters and, starting from the edge of the

mixture in the tin, poke them in quite tightly in rings, so the tips point

upwards.

Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake the tart for

about 30 minutes, until golden. When done, remove from the oven and leave until

warm, then brush with a little plum jam.

To serve, lightly whip the cream with a little brown sugar to taste. Just as it

starts to thicken, add two to three tablespoons of sherry and continue whipping

until the cream can just hold its shape when spooned. Serve wedges of warm tart

with the cream.