Ingredients

Steps

• Preheat the oven to 180°C and grease three 18cm tart tins.
• Dissolve the sugar in water within a jug.
• Sift flour, baking powder, and salt into a bowl, then rub in the fat until crumbly.
• Mix the sugar water into the flour to form a dough and rest for one hour.
• Roll the pastry thinly, line the tins, and spread plum jam on each base.
• Melt butter and sugar, then stir in almonds, eggs, and almond essence.
• Pour filling into tarts, top with plums and flaked almonds, then bake for 40-45 minutes.
• Melt redcurrant jelly and brush over the warm tarts.