Instructions: Roll out the pastry until about 3mm thick.

Grease a sixtartlet baking trap then line each mould neatly with the pastry and trim level with the edges.

Next line each pastry with circles of and fill with rice or baking beans then bake at 190C/375F/Gas Mark 5 for 7 minutes.

Meanwhile put the butter vanilla sugar ground almonds eggs and flour into a processor and briefly bias until homogenised.

Remove the rice foil and halffill each case with the almondfrangipane mixture.

Finish by pressing two prunes into each (on. top of the other) and return to the oven to bake for about 30 minutes.

Eat while still warm with cream or just as they are with a coffee.

Crumbly pastry encloses jammy fruit in a wodge of almond paste. If you want to really plump your tarts out use Merchant Gourmet Micuit semi dried plums (call 0800 731 3549 for stockists).

Makes 6 small tartlets

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