The tartness of the plums is a lovely contrast with the sweet almondy frangipane and the buttery pastry.

Makes 16 Quantity of pastry, as before For the frangipane: 80g butter, softened 80g caster sugar 1 egg ½ teaspoon almond extract 40g plain flour 110g ground almonds 2 tablespoons milk 3 tablespoons of plum jam 8 plums You will need 2 greased 12 cup tart tinsPreheat oven to 180C (fan ovens) or equivalent Make the pastry. Cut out 16 circles using a 7½ cm cutter and place in  the prepared tin(s). If you only have one tin you will need to bake a second part batch. Whiz the butter and sugar until light and fluffy. Sieve in the flour and add the egg and almond extract. Whiz briefly; add the ground  almonds and milk. Whiz until mixed. Assembling the Tarts Spoon a little jam into each tart and top with a teaspoonful of  frangipane. Smooth gently with the back of the teaspoon: especially  round the edges so the jam won’t bubble through. Cut each plum in half length-ways, cutting through the groove in the plum so that the stone is exposed flat. Remove the stones and top  each tart with half a plum, cut side down. Bake for 15 minutes or until the frangipane is golden and risen and  the plums are softened and slightly wrinkled. Leave to settle for a few moments then ease from the tin with a small palette knife. Cool on a wire rack.

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Cooking with Mrs Simkins and Tea with Mrs Simkins, are published by Spring Hill Books at £12.99 in hardback. To order call 01476 541080. For more recipes and tips visit

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