Eating In

The base is best when prepared with open-textured ginger biscuits rather than the flatter, harder gingernuts
Makes 12 portions
For the base:
butter 75g
ginger biscuits 325g
(Doves Farm digestive biscuits 325g)
For the filling:
plums 500g
caster sugar 3 tbsp(2 tbsp it depends how sweet the fruit is to start with)
For the crumble crust:
butter 65g(100g)
flour 85g
oats 40g
almonds 30g, ground
pistachios 30g, shredded(chopped, how do you shred a pistachio nut?)
water 2 tbsp
You will also need a baking tin, lined with baking parchment. Make the base by melting the butter in a small saucepan. Crush the biscuits to fine crumbs in a food processor and stir them into the melted butter, mixing well. Spoon the buttered crumbs into the parchment-lined baking tin, pushing them right into the corners and smooth flat. Leave in the fridge for 20 minutes. Set the oven at 180C/gas mark 4. Halve and stone the plums,(or chop the fruit) put them in a bowl, add the caster sugar, then toss until generously coated. Make the crumble crust by putting the butter and flour into the bowl of a food processor and process to coarse crumbs. Alternatively, rub the butter into the flour with your fingertips. Put the oats, ground almonds and shredded pistachios into the butter and flour and fold gently together. Pour in the water then stir so the crumbs stick together in unevenly sized lumps. Remove the tart tin from the fridge. Spread the fruit over the crumbs then scatter the crumble over, leaving the fruit showing here and there. Bake for 45-50 minutes, until the crust is pale brown and lightly crisp. (After 40 minutes, my crust was pale brown so I took it out. After all, none of the ingredients really need much cooking.) Remove from the oven and leave for an hour to settle. Slice the tart into 12 small pieces and serve. They are fragile, so use a palette knife to lift them.