California Prune, Amaretti and Citrus Tarts

Makes: 12Prep Time: 40 minutes plus chillingCook Time: 12-15 minutes


  • 115g plain flour
  • 50g ground almonds
  • 30g caster sugar
  • 80g unsalted butter, cold and diced
  • 1 egg yolk
  • ½-1tbsp cold water
  • 100g California Prunes, finely chopped
  • 15g chopped mixed peel
  • 1tbsp orange juice
  • 6 Amaretti biscuits, lightly crushed
  • 6tsp lemon curd


  1. To make the pastry place the flour, almonds and sugar in a food processor and blitz briefly to mix.
  2. Add the butter and blitz again until the mixture resembles breadcrumbs. While the machine is running gradually add the egg yolk and enough water to make the pastry come together.
  3. Wrap in greaseproof paper and leave to rest in the fridge for 30 minutes.
  4. Preheat the oven to 180°C/50/gas mark 5.
  5. Place the California Prunes and mixed peel in a bowl and sprinkle with the orange juice.
  6. Take the pastry out of the fridge and roll out until about 2mm thick. Cut 12 rounds and place these in a bun tin.
  7. With any remaining pastry cut little shapes to top the tarts.
  8. Divide the crushed Amaretti biscuits between the 12 pastry cases then top with the marinated California Prunes mixture, sprinkling any remaining orange juice over the top.
  9. Spoon 1/2 teaspoon of lemon curd over each tart and finish with the pastry shapes.
  10. Bake in the oven for 12-15 minutes, until the pastry is golden.
  11. Remove from the bun tin and cool on a cooling rack. Serve with a dollop of creme fraîche.