Mirabelle Plum Tarts

Always on the lookout for mirabelle plums, I found jars of sugar preserved plums, imported from Germany, at the local cheese shop. Once home, I removed the pits and placed the plums in an almond batter. The batter was used to fill tarts with tops. I like tops on tarts. There is more flakey goodness to go around. The recipe comes from Jane Grigson's Fruit Book, a sweet and informative read.