- Preparation time: 1 hour plus chilling'
- Servings: 12
|80g||unsalted butter, cold and diced|
|100g||California Prunes, finely chopped|
|15g||chopped mixed peel|
|6||Amaretti biscuits, lightly crushed|
To make the pastry place the our, almonds and sugar in a food processor and blitz briefly to mix.
Add the butter and blitz again until the mixture resembles breadcrumbs. While the machine is running gradually add the water until the pastry comes together.
Wrap in greaseproof paper and leave to rest in the fridge for 30 minutes.
Preheat the oven to 180C/50/gas mark 5.
Place the California Prunes and mixed peel in a bowl and sprinkle with the orange juice.
Take the pastry out of the fridge and roll out until about 2mm thick. Cut 12 rounds and place these in a bun tin.
With any remaining pastry cut little shapes to top the tarts with.
Divide the crushed Amaretti biscuits between the 12 pastry cases then top with the marinated California Prunes mixture, sprinkling an remaining orange juice over the top.
Spoon teaspoon of lemon curd over each tart and top with the pastry shapes.
Bake in the oven for 1215 minutes, until the pastry is golden.
Remove from the bun tin and cool on a cooling rack. Serve with a dollop of creme fraiche.