These honeyed plum and cherry frangipagne tarts make a fantastic Friday afternoon treat.
For the pastry
150g plain flour
100g self-raising flour
50g icing sugar
125g butter
50g lard
pinch of salt
1 egg
dash of milk
Method
1. Mix together the flours and icing sugar, then rub in the butter and lard. Using a food processor is fine for this.
2. Add the salt and eggs and stir until it starts to come together. Add milk if needed.
3. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
4. Divide into two pieces to make rolling easier and roll out the pastry so it is slightly thicker that a pound coin.
5. Use the pastry to line a flan tin with removable base and cut the remaining pastry into rounds to fit non-stick bun tins - make these rounds over sized to fit the tin better and get more delicious filling in them.
6. Allow the pastry to chill for 20 minutes while you make the frangipagne.
Frangipagne
120g butter
60g caster sugar
60g runny honey (plus extra)
1tsp vanilla
120g ground almonds
60g plain flour
2 eggs
good pinch of salt
small plums . cherries
Method
1. Beat the softened butter and sugar until pale. Whisk in the honey, vanilla, ground almonds, flour, eggs and salt until smooth.
2. Place a small dessert spoonful of the frangipagne into each bun tin case, top with half a plum or 3 halved cherries - cut side up. Drizzle the fruit with a teaspoon of clear honey.
Tip make sure you underfill all the tarts - the batter will rise better.
3. 2,3,4 and 5 oven AGA place the flan tin and bun tin on the oven grid shelf placed on the floor of the roasting oven on the second set of runners with the cold plain shelf above. Bake until golden - about 20 minutes for the smaller tartlets and 25-30 for the large flan tin.
4. When the tart and tartlets come out of the oven, glaze with any melted honey left in the dimple of the plums by spooning it back over the top with a teaspoon.
5. Remove from the tins immediately.
Serve with clotted cream.
