Ingreadient :

• 225g plain flour
• 1 egg yolk
• 125g butter diced
• 200g prunes
• 50ml armagnac
• 50ml boiling water
• 50g caster sugar
• 250g butter, softened
• 250g ground almonds
• 250g caster sugar
• 130g plain flour
• 5 eggs
• 24 prunes, stoned
• 24 whole almonds
• Juice from soaked prunes
• 1 tbsp caster sugar
• Clotted cream

Direction :

1. Preheat the oven to 180c
2. To make the pastry, mix the flour and butter together to resemble breadcrumbs, add the egg and bring together. Chill for 30 minutes.
3. Roll out the pastry onto a floured surface, use to line 8 x 8cm cm tins,
4. Soak the prunes for the puree in boiling water, Armagnac and sugar then blitz until smooth. Spread over the pastry base.
5. Beat together the butter, almonds, sugar, flour and eggs. Spoon into the pastry cases, top with the prunes and almonds and bake for 30 minutes.
6. Heat the prune juice and sugar and use to brush over the tarts.
7. To serve, pop a tart on a plate with a dollop of cream.