First prepare the plums. Line a large roasting tin with baking parchment, lay the plums in the tray and sprinkle over the sugar. Follow with the cinnamon and then tear up the bay and pop those in amongst the plums. Sprinkle over the vanilla salt. Roast in a preheated oven at gas 5/190c/180c fan until the plums are softened and the juice is a little thickened.
Remove and add the liqueur and stir in the ground rice. The consistency should be thickened, if it looks too thin add a little more ground rice. Leave to cool while you make the pastry.
Place the nuts in a food processor and blitz until fine. add the flour, baking powder, sugar, cinnamon and salt, whizz to combine. Break in the butter and shortening, whizz again to combine. Finally add the orange zest and brandy, rum or water. Pulse until a dough is formed. Turn out onto a lightly floured surface and gently knead into a smooth ball, flatten and wrap up in cling film. Chill for 30 minutes.
Prepare 2 tart tins with butter and flour. When ready cut the dough in half and roll out each half and line the tins. Divide the filling between the tins.
Toll out the trimmings and cut into strips, use them to create a lattice over the top. Brush the strips with a little milk and sprinkle with Demerara sugar.
