Preheat the oven to 220°C/425°F/gas 7.

Place a 26cm non-stick ovenproof frying pan on a medium heat.

Halve and destone the plums, add to the pan with 30ml of water, and cook for 1 minute.

From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup.

Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any excess to patch up little gaps, if needed.

Bake at the bottom of the oven for 16 minutes, or until golden and puffed up.

Making sure you use oven gloves to protect your hands, confidently and very carefully turn the tarte out on to a plate bigger than the pan.

Dish up with nice round scoops of ice cream, sprinkle over the remaining cinnamon from a height and drizzle lightly with extra virgin olive oil before serving.