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Plum and almond tartlets
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A sweet short pastry provides a crisp base for the moreish frangipane filling in these irresistible tartlets. Push slices of ripe plum into the almond paste before baking, then finish with a glaze of Fortnum’s signature jelly.

Plum and almond tartlets

Preheat the oven to 190⁰C/375⁰F.

Make the pastry. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and egg yolk with 2 tablespoons of cold water and knead lightly to make a dough. Chill for 10 minutes.

Roll out the pastry on a lightly floured board and use a 7 cm. cutter to stamp out 12 rounds. Use to line the holes of a 12-hole bun tray. There’s no need to grease the tray.

Beat together the butter, sugar and almonds until mixed, then add enough egg to make a creamy mixture. Divide the mixture among the pastry cases. Push one slice of plum into each tartlet and bake for 20 minutes until the pastry is golden and the frangipane cooked.

Gently warm through the jelly then brush it all over the tartlets.

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