- plain flour, for dusting
- 500g/1lb 2oz sweet dessert pastry
- 150g/6oz unsalted butter
- 150g/6oz unsalted butter, softened
- 150g/6oz icing sugar, plus 3 tbsp
- 150g/6oz ground almonds
- 50g/2oz plain flour
- ½ tsp ground cinnamon
- 3 free-range eggs, beaten
- 2 tbsp dark rum
- 6 plums, stones removed, cut into wedges
- 50g/2oz butter
- 1 tsp ground allspice
- 2 cinnamon sticks, broken
- freshly grated nutmeg, to taste
- 2 tbsp caster sugar
- 6 plums, stones removed, quartered
- 150ml/6floz double cream, lightly whipped, to serve
- Preheat the oven to 200C/400F/Gas 6. Grease six 10cm/4in fluted tart cases.
- For the tarts, lightly flour the work surface and divide the pastry into six. Roll each piece of pastry out so that it is 2cm-3cm/1in-1½in bigger than the tart cases.
- Place the pastry into the tart cases and push into the edges. Leave the excess pastry hanging over the top of each tin.
- Place a large sheet of greaseproof paper into each case and fill with baking beans or rice. Place on a tray and bake in the oven for 15 minutes until just golden.
- After 15 minutes, take the pastry out of the oven and remove the greaseproof paper and beans. Then return to the oven for another five minutes.
- Remove the pastry cases from the oven and trim the excess from the top of each tart to give a clean edge. Set them to one side.
- For the frangipane, place the butter and 150g/6oz of icing sugar into a bowl and beat until light and softened. Add the ground almonds, flour and cinnamon and stir until combined. Add the eggs, one at a time, beating carefully.
- Add the rum and stir to make a smooth thick batter. Spoon the frangipane mixture into the pastry cases and place the plum wedges in a circle on top of the batter. Dust with two tablespoons of the icing sugar.
- Place in the oven for 20 minutes until golden and risen.
- Remove the tarts from the oven and cool for a couple of minutes, then carefully remove from the tart tins.
- For the roasted plums, preheat the oven to 200C/400F/Gas 6. Heat a frying pan until hot, add the butter, allspice, cinnamon, nutmeg and sugar and cook for one minute.
- Add the plums and toss to coat.
- Place in the oven for five minutes until just softened.
- To serve, place the tarts onto serving plates. Spoon some roasted plums to the side and a dollop of whipped cream and dust with the remaining tablespoon of icing sugar.