Bought puff pastry is topped with frangipane (a buttery almond cream) then topped with chocolate-stuffed prunes and quince paste.
This recipe makes extra frangipane: it keeps for weeks in the fridge and is a great sweet standby.
Cream the softened butter and sugar in a food processor until pale and light. Add the egg whites one at a time, mixing after each addition. Add the ground almonds, almond essence and brandy and blend until smooth.
Heat the sherry and a splash of water to a simmer over medium heat. Add the prunes, then turn the heat off and allow the prunes to steep for 30 minutes. Drain them and stuff each prune with a couple of chocolate buttons.
Preheat the oven to 200C.
Cut 6 circles about 10cm diameter from the puff pastry sheets, then place the circles on a baking tray lined with baking paper. Spread frangipane over each circle then top with a slice of quince paste and 4 chocolate-stuffed prunes.
Bake for 12 minutes. Dust with icing sugar, bake for a further minute and serve with a scoop of vanilla icecream.