Instructions: To make the pastry place the flour and butter in a processor and process until it resembles fine breadcrumbs.

Add the remaining pastry ingredients and process until the dough resembles very coarse breadcrumbs.

Lift out the blade and gather the dough together.

Turn out on to a floured worksurface and knead lightly until smooth.

Divide into six balls flatten slightly wrap and chill for 30 minutes if too soft to roll out immediately.

On a floured worksurface roll out the pastry thinly and line six 100mm diameter 30mm deep tart tins.

Prick the pastry bases and line with well crumpled and softened greaseproof paper and baking beans.

Bake blind on the floor of the roasting oven for 5 minutes or until lightly coloured. Remove the paper and beans and return to the oven for 2 minutes.

Cool.

To prepare the flling beat the butter until soft then gradually beat in the caster sugar until mixture is light and fluffy.

Slowly beat in two eggs then the remaining egg with onethird of the ground almonds. Fold in the remaining ground almonds and the almond essence.

Warm the redcurrant jelly in a heatproof bowl in the simmering oven and brush generously over the insides of the pastry cases.

Spoon in the almond filling.

Place the tarts on a baking sheet.

Bake on the grid shelf on the floor of the roasting oven for 12 to 16 minutes until golden and just firm.

Bake on the grid shelf on the second runners of the bakingoven for 20 to 25 minutes until golden and just firm.

Leave in tins for 10 minutes unmould and cool.

To make the plum sauce place all the ingredients in a saucepan with 150ml water and bring to the boil.

Remove three plum halves when soft to reserve for decoration.

Cook the remaining plums until very soft about 15 minutes.

Place in a food processor or blender and process until smooth.

Sieve if wished adding more sugar to taste. Cool.

For the crumble topping rub the butter into the flour and add the sugar to make a crumble mix.

Spread evenly on a small roasting tin.

Place on the bottom runners at the front of the roasting oven for 4 to 8 minutes until golden.

Cool.

Sprinkle the crumble on the top of each tart Decorate with reserved plums cut into strips and serve with the plum sauce.

This is a variation on that all time favourite bakewell tart

Serves 6

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