Belgian Plum Flan

Preheat the oven to 200°C (400°F/Gas Mark 6).

Pour the water into a large saucepan and add 2-3 tablespoons of caster sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.

Add the halved and stoned plums to the boiling sugar syrup. Reduce the heat to medium and simmer for 5-8 minutes, stirring gently occasionally, until the plums are just softened but still hold their shape.

Remove the saucepan from the heat and allow the plums to cool slightly in the syrup. Using a slotted spoon, carefully transfer the plums to a plate, reserving the syrup.

Place the sweet shortcrust pastry flan case on a baking tray. Arrange the poached plums, cut-side down, in concentric circles or rows in the pastry case.

Pour approximately 3-4 tablespoons of the reserved plum syrup evenly over the plums in the flan case, avoiding the pastry edges.

Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and crisp.

Remove the flan from the oven and allow it to cool in the tin for 5 minutes before carefully removing it to a serving plate or leaving it on the base. Serve warm or at room temperature.