Add the plums into a large wide base pan followed by all the ingredients - sugar, cinnamon, lemon juice, zest and the actual squeezed lemon halves and the essence. Allow to heat up on high then drop the heat to a low simmer and cook until the plums are soft to your liking. If the liquid runs out and you want them a little more soft with more syrup, just keep them on simmer and keep adding a drop of kettle water until done.

Add all the ingredients into a food processor, pulse to combine, take it out, form a solid ball, wrap in cling wrap and leave in the fridge to set for an hour. While the crust is in the fridge you can get started on the filling.

After an hour, on a floured surface roll the dough out, get your pan mold to measure more or less how big you want it and make slightly bigger than that to give you room to have it on the inside edges. Using the rolling pin, lift the dough and place it into the baking tin. Use your fingers to gently press it up on the sides and then use the rolling pin to roll over the top of the pan, it magically cuts the edges (top bits) off for you.Get a fork and poke holes into the base of the crust to avoid any steam from building up underneath and lifting it up into a puffed up crust.

Blind bake the crust by cutting out a circular piece of baking paper to fit the inside of the pan. Or crumble the paper (squash it prevents it from moving up and down) into a ball and then open it out and fit it into the tin. Pour the beans (or baking weights) on top of the parchment paper into the crust. Gently press them against the bottom and bake on 180 C for 10 minutes and then remove the beans (carefully they will be hot!) and bake it again for 2 minutes. Set it aside. Return the crust to the oven without the beans for 5 minutes. Take it out and get ready to fill.

In a large bowl cream the butter and sugar. Use an electric hand held mixer/stand mixer or by hand. Add the 2 eggs and beat them in. Add the almond flour and fold it in using a spatula. Add the coconut flakes and fold them in with a spatula.

Fill the tart shell with the filling.

Pour the plum sauce (or jam) over the filling, optional.

Arrange the poached plums on top

Sprinkle crushed almonds and use a teaspoon to add whatever syrup you have from poaching the plums as a drizzle.

Return to the oven and bake on 180 C for about 25 to 30 minutes.

Sprinkle shaved almonds and plum syrup over before serving.