700g damsons, stoned and sliced 200g strong flour, plus extra for dusting 1 tbsp caster sugar 100ml cold water 1 egg yolk 225g chilled unsalted butter, plus extra for greasing 2 tbsp honey
Sift the flour into a large mixing bowl and add the caster sugar, cold water and egg yolk. Bring together into a paste with a wooden spoon. Knead by hand for 2 mins, adding further flour if the dough is too sticky, then turn out onto a surface lightly dusted with flour. Roll out to a 20cm square. Place 200g of the butter between two pieces of baking paper. Using a rolling pin, beat into a square shape 2cm smaller than the dough square. Place the butter on top of the dough at an angle and fold the dough edges over the butter to cover.
Re-dusting the rolling pin with flour, roll out the pastry to a rectangle shape 21 x 30cm. Fold one end into the middle, then the other side over it. Turn the dough 90 degrees, then roll into a rectangle again. Repeat twice, then cover in cling film and leave to chill for 1 hr. Repeat the rolling process twice more before covering the dough in cling film and returning it to the fridge for 30 mins. Melt the remaining butter in a frying pan and add the sliced damsons. Simmer for 2 mins until soft, then stir in the honey. Preheat the oven to 200°C/ gas mark 6 and grease a 12-hole cupcake tray. Fill each hole with equal amounts of the damson mixture. On a surface lightly dusted with flour, roll out the pastry to 2cm thick. Using a pastry cutter, cut out 12 circles the size of the tops of the cupcake holes. Top each cluster of damsons with a pastry circle and bake for 20 mins until the pastry is golden and puffed up. Allow the tarts to cool slightly, then place a chopping board the size of the cupcake tray over the top. Hold in place, then turn over the board and tray so the tarts are fruit-side up. Transfer each to a serving plate using a fish slice.