Ingredients

• 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

Directions

• 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.