BLOOD PLUM TARTS

125 g butter, softened
1/2 cup caster (superfine) sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup ground almonds
1/3 cup all-purpose flour
4 blood plums, stones removed

Preheat the oven to 400°F. Place the butter and sugar in a food processor and process until smooth. Add the eggs, vanilla, almonds and flour, and process until just combined.

Place a plum in each individual ovenproof bowl. Spoon the almond mixture around the plum and bake in the oven for 15-20 minutes or until filling is puffed and golden.