Plum and Marzipan Tarts

1. To make the almond pastry: spoon the flour onto the worktop and scatter over the ground almonds. Make a large well in the centre and put in the butter, egg yolk and vanilla essence.  Use the fingertips of one hand to ‘pinch’ the ingredients together.  When creamy gradually draw in the flour to form a soft dough.  Alternatively put all the ingredients into a food processor and blend, briefly, adding a small amount of water if necessary, to form the dough.
2. Gently knead and roll out the dough to about 1cm thick.    Cut into 4”10cm rounds with a plain or fluted cutter.  Place on a baking tray and chill for 20 minutes. 
3. Pre heat the oven to 200C/400F/gas mark 6. Halve and de stone the plums.  Cut each half into three or four wedges.
4. Arrange the plums on top of the pastry bases.  Tuck little lumps of marzipan in between the plums.  Scatter with flaked almonds and then with caster sugar.
    

Bake for 15 - 20 minutes until the pastry is cooked and crisp and the plums are tender.