150g Plain Flour

100g Self Raising Flour

50g Icing Sugar

125g Butter and a good pinch of salt

50g Lard

1 Egg and a dash of milk (combined)

Clingfilm

Pastry Method

Mix both plain flour, self raising flour and icing sugar together, then rub in the lard.

Add the egg/milk mixture to the flour mix slowly until it starts to come together. Pull the dough into a ball and wrap in Clingfilm and refrigerate for 30 minutes. 

Roll out so its slightly thicker than a flat pound coin. It is a very short pastry so just patch it if it tears.

Cut and place oversized pasty circles in individual non-stick fairy cake tins. Use the other half for a 23cm tart tin. Chill for 20 minutes whilst you make the frangipane.

Filling Ingredients

120g Butter, softened

60g Runny Honey (some extra for drizzle)

60g Caster Sugar

120g Ground Almonds

50g Plain Flour

1 tsp Vanilla extract

2 Eggs and a pinch of salt

Small ripe plums and cherries halved and pitted

Filling Method

Whisk the soft butter and sugar until pale - whisk in the honey, vanilla, ground almonds and the egg until smooth. Stir in the flour gently. Add more flour if needed to create a thick spoonable batter.

8 - 10 Tarts: Add a small teaspoon of the filling into each tart case, top with half a plum or three chopped cherries. Drizzle the fruit with clear honey. Make sure you under fill the tarts as the filling will rise.

Bake for 20 minutes at 175 degrees C until golden

Large Tart: Spoon the frangipane into the tart tin, smooth off and top with plums and cherries. Drizzle the fruit with clear honey.

Bake for 30 -35 minutes at 175 degrees C until set in the centre.

Let it cool and then serve with ice cream or cream.