A few days beforehand, soak about 50 pitted prunes in Armagnac or brandy. Be as generous as you dare.
To make the sweet paste
Step 1 Leave the butter out at room temperature overnight so it is nice and soft.
Step 2 Sieve the flour and icing sugar together. Then beat the eggs well.
Step 3 Incorporate the butter and egg mixtures into the flour and work quickly into a smooth paste. It will be quite sticky. Wrap it in clingfilm. Shape it like a tile the size of an A4 piece of paper and you will have less rolling to do later. Refrigerate for at least two hours.
Next make the frangipane.
Step 1 Sieve the icing sugar. Then sieve the flour & almonds together.
Step 2 Beat the eggs, then cream the butter and the icing sugar well, until pale and light.
Step 3 Add in the eggs, rum and almonds and mix until smooth and refrigerate.
Step 1 Roll out the sweet paste and line the tins. Place a generous spoon of red currant jelly in the base of each tin.
Step 2 Put 25 prunes and a little of the juice in too.
Step 3 Cover with the frangipane and smooth to the edges. Sprinkle the top with a few flaked almonds.
Step 4 Bake in a medium hot oven (approx 165c) for 40 minutes until golden on top and a skewer to test comes away clean.
Step 5 Allow to cool before cutting, dust with icing sugar and serve warm with a little chocolate sauce & clotted cream.