• 100g (3 1⁄2oz) juicy stoned prunes, halved if large
• 50g (1 3⁄4oz) dark chocolate drops, at least 70 per cent cocoa solids
• 85g (3oz) shelled cobnuts or hazelnuts, roughly chopped
• oats, for sprinkling
• 3 tablespoons apple brandy

For the pastry

• 90g (3 1⁄4oz) icing sugar
• 340g (11 3⁄4oz) plain flour
• 170g (5 3⁄4oz) butter, cubed and chilled, plus extra for greasing
• 1 egg
• 2 tablespoons iced water

For the butterscotch filling

• 50g (1 3⁄4oz) golden caster sugar
• 1 small knob of butter 125ml (4fl oz) double cream pinch of fine sea salt

For the frangipane

• 75g (2 1⁄2oz) unsalted butter
• 75g (2 1⁄2oz) golden caster sugar
• 2 eggs, beaten
• 75g (2 1⁄2oz) ground hazelnuts

First, place the prunes in a small bowl with the brandy and allow them to plump up for a few hours.

Next make the pastry. Combine the icing sugar and plain flour in a medium bowl. Rub in the chilled butter cubes until the mixture resembles fine breadcrumbs (you can also do this in a food processor). Add in the egg and iced water, and stir through to combine. Tip out the dough and bring it together with your hands, kneading lightly to achieve a smooth finish. Wrap the pastry tightly in cling film and place it in the fridge to rest for at least 30 minutes.

Heat the oven to 180°C/350°F/gas mark 4. On a lightly floured surface, roll out the pastry until it is about 2mm (1⁄16in) thick. Grease and flour a 25cm (10in) loose-bottomed tart tin, then lay over the pastry, tucking it into the corners and leaving an overhang. Line the pastry case with baking parchment and baking beans. Blind bake the tart case for 25 minutes, then remove the baking beans, trim the overhang, and return to the oven for 10 minutes, or until the base is just starting to colour. Remove and set aside.

To make the butterscotch, place the sugar in a small heavy-based pan. Add 1 tablespoon of water and place the pan on a medium heat. Bring the sugar to a simmer, agitating the pan to help all the sugar dissolve and caramelize. When you have a nutty, golden colour, remove from the heat and, stirring continuously, add the butter followed by the cream. Mix for 1–2 minutes, until you have a smooth, even sauce. Season with a pinch of salt and allow to cool.

For the frangipane, cream the butter and sugar until light and fluffy. Add the eggs and hazelnuts, and mix until combined.

Spread the butterscotch over the base of the tart case, then spoon over the frangipane. Scatter over the prunes, chocolate drops and chopped cobnuts and finish with a sprinkling of oats. Bake in the oven for 12–15 minutes, or until just set. Remove the tart from the oven and allow to cool for 15–20 minutes before serving with cream or ice cream.