Cooking Time: 30 minutes
you will need for 12 tarts:
8 oz. short crust pastry, 72
8 oz. prunes pint boiling water grated rind j orange oz. castor sugar
1 level tablespoon arrowroot juice i orange juice 1 lemon
12 dessert marshmallows
1 Make the pastry and line twelve bun tins with
3-inch rounds of pastry.
2 Prick well and bake in a hot oven (425-450°F. -Gas Mark 6-7) for 10-12 minutes until crisp and golden.
3 Soak the prunes in boiling water for 1 hour. Drain, but reserve liquid.
4 Stone and chop the prunes, then put into a pan with the reserved liquid, orange rind and the sugar.
5 Simmer for 20 minutes.
6 Mix the arrowroot to a smooth paste with the orange and lemon juice, then add to the prune mixture.
7 Cook, stirring until the mixture comes to the boil, and thickens, then simmer for 3 minutes.
8 Remove cool pastry cases from tins and fill with the warm prune mixture.
9 Put a whole marshmallow on the top of each and return to the oven for -1 minute, or until the marshmallows brown and melt slightly.
For a late supper party prepare to stage 8, then reheat for about 10 minutes, putting marshmallows on top for the last minute.