- 4 tbsp water
- 60g/2Âźoz caster sugar
- 450g/1lb plain flour
- 1 tsp baking powder
- pinch salt
- 175g/6oz lard or vegetable shortening
- 55g/2oz butter
- 60g/2Âźoz caster sugar
- 6 tbsp plum jam
- 350g/12oz butter
- 350g/12oz sugar
- 350g/12oz ground almonds
- 6 free-range eggs
- 3 drops almond essence
- 12-14 plums, washed, halved, stones removed
- flaked almonds, to garnish
- 3 tbsp redcurrant jelly
- Preheat the oven to 180C/350F/Gas 4. Grease and line three loose-bottomed 18cm/7in tart tins.
- For the pastry, measure the water in a jug, add the sugar and stir until the sugar has dissolved.
- Sift the flour, baking powder and salt into a bowl. Add the fat and rub in with your finger tips until it resembles fine breadcrumbs.
- Make a well in the centre of the flour mixture and pour in the water as quickly as possible, using your fingertips to mix together and form a dough. You may need to add a little more water. Wrap the dough in cling film and rest for at least an hour.
- Roll the pastry out thinly on a floured work surface and use it to line the tart tins. Spread the base of each tart with about two tablespoons of the jam.
- Meanwhile, melt the butter and sugar together, add the ground almonds, eggs and almond essence and mix well. Pour the mixture evenly into the three pastry-lined tins.
- Place the plums on top of the tarts cut side up, sprinkle with flaked almonds then bake in the oven for 40-45 minutes or until the filling is set.
- Melt the redcurrant jelly in a pan and brush it over the warm tarts.