Divide and destone the plums and place in a bowl. Strip in the rosemary leaves, sprinkle with the icing sugar and leave to macerate for thirty minutes.
In the mean time, make the frangipane. Cream the margarine and caster sugar together, at that point beat in the eggs. Finely grind in the pizzazz from the oranges and lemons and include the almond separate. Overlap through the ground almonds and flour.
Preheat the stove to 180ºC/350ºF/gas 4.
Reveal the baked good on a floured surface to fit a 25cm x 35cm lined heating plate, going up the sides marginally. Prepare amidst the broiler for 15 minutes.
Expel from the stove and lower the warmth to 160ºC/310ºF/gas 2½.
Spread the frangipane over the cake and stud with the plums and chipped almonds. Heat for 30 minutes, at that point permit to cool marginally.
Join the icing fixings in a bowl and blend until smooth. Shower over the cooled tart, at that point serve.
750 g ripe plums
2 sprigs of fresh rosemary
20 g icing sugar
500 g all-butter shortcrust pastry
30 g flaked almonds
200 g unsalted butter (at room temperature)
200 g golden caster sugar
4 large free-range eggs
2 teaspoons almond extract
200 g ground almonds
40 g plain flour , plus extra for dusting
75 g icing sugar
25 ml limoncello