375g Light Shortcrust Pastry
90g No-Added-Sugar Jam
100g Fine Cornmeal or Polenta
2 Medium Eggs
100g Ground Almonds
2 tspn Baking Powder
100g Clarks Carob Fruit Syrup
plus 2 tsp to brush
100g 0% fat Greek Yogurt
2 tbspn Sunflower Oil
Few drops of Almond Extract
200g Plums, stoned and sliced
2 tbspn Flaked Almonds
Heat the oven to Mark 4/180°C/160°C fan.
Unroll the pastry and lay into a 20 x 30cm baking tin. Press into the edges, leaving any excess overhanging the sides of the tin. Prick the base liberally with a fork. Bake for 15-20 mins until pale golden and firm to the touch. Cool for 5 mins, then using a sharp knife, trim the pastry level with the tin, brushing off any crumbs.
Spread the pastry with the preserve. In a large bowl whisk together the cornmeal, eggs, ground almonds, baking powder, carob fruit syrup, yogurt, oil and almond extract. Spoon over the preserve and smooth the surface. Arrange the plum slices on top of the almond filling and scatter with the flaked almonds.
Bake for 25-30 mins until golden and springy to the touch. Remove from the oven and cool for 15 mins. Brush with the remaining carob fruit syrup. Cut into portions and cool completely on a wire rack.