Plum, blackberry and almond crostata

For flaky pastry, combine flour, sugar and a large pinch of sea salt in a bowl. Add butter and using fingertips rub in butter until mixture resembles coarse breadcrumbs. Drizzle over vinegar, then add 80ml-100ml iced water and bring dough together with your hands (dough should be shaggy but hold together when pressed). Halve the dough, then place one half on top of other half and press with hands to flatten. Repeat halving and flattening twice more (this helps to create a flaky pastry dough). Flatten dough to a thick disc, wrap in plastic wrap and refrigerate to rest (1 hour).

Preheat oven to 190°C fan-forced. Place a heavy oven tray in oven to heat. Combine plums, sugar, cornflour, vanilla and lemon zest in a bowl, gently toss to coat and set aside to lightly macerate (5 minutes).

Meanwhile, roll out pastry on a lightly floured work surface to a 40cm-diameter circle and place on a piece of baking paper. Scatter almond meal over pastry, leaving a 5cm border. Spoon macerated plums over almond meal, drizzle with any juices and arrange blackberries on top. Fold uncovered edges of pastry over, pinching slightly to seal. Whisk egg and 1 tsp cold water in a small bowl; brush over pastry, then scatter with almonds and demerara sugar. Carefully transfer to the preheated oven tray and bake until pastry is golden and plums are tender (40-45 minutes).

Slice tart in wedges and top with gelato to serve.