Making the most of the autumnal fruit, these sweet little damson and almond tarts are perfect for an afternoon tea, or a cheeky little treat. Incredibly easy to make and you'll be eating them in no time! They may not last too long though so you may want to bake an extra batch all for yourself..
For the pastry
100g plain flour
1 tbsp caster sugar
1 large egg yolk
For the filling
50g caster sugar
50g ground almonds
1 medium egg
6 damsons, halved
To start make your pastry, if you prefer to skimp on time half of a pre-made pack of shortcrust pastry will do the job too; rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar and egg yolk, mixing with 2 tbsp of cold water, and bring it together to form a dough.
Knead lightly, then place in the fridge to cool for 10-15 minutes.
Flour a flat surface and roll out the dough to around 1cm thickness, use a 7cm sized round cutter to stamp out 12 discs. Lightly grease a bun tray and place each pastry disc inside.
Beat together the butter, sugar and ground almonds until mixed, it will resemble a thick, clumpy mixture at this stage. Whisk the egg and slowly add it to the mixture, beating as you go along, it will start to loosen to a creamy mixture.
Before filling your cases, pre heat the oven to 190c/170c fan/gas mark 5. Divide the frangipane mixture between the 12 cases, then top each one with half a damson.
Bake for 20 minutes, until the pastry is golden and the frangipane is cooked. Leave to cool in the tins for 5 minutes then remove, they should come out relatively easy thanks to greasing the tin.
Recipe adapted from Fortnum & Mason's "Tea at Fortnum & Mason" book.