Prune Armagnac Tarts - James Martin Chef

Ingredients

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