James Martin served up a tasty warm prune, almond and rum tart with clotted cream on James Martin’s Saturday Morning.

The ingredients for the pastry are: 225g plain flour, 1 egg yolk and 125g butter, diced.

For the Prune Puree: 200g prune, 50ml rum, 50ml boiling water and 50g caster sugar.

For the Frangipane: 125g butter, softened, 125g ground almonds, 125g caster sugar, 65g plain flour, 3 eggs, 1 tbsp rum and 24 whole almonds.

For the Glaze: Juice from soaked prunes.

To serve: Clotted cream.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.