Line the tarts with short crust pastry.
Peel and core 2 apples and place in a non corrosive saucepan with a squeeze of fresh lemon juice, cinnamon and vanilla bean.
Cover with baking paper and cook very gently until completely soft. Remove from the heat.
Remove the aromatics and purée the apple using the Braun Multiquick Cordless hand held attachment and set aside to cool.
Bring the water to the boil with the tea bag and allow to infuse. Remove the tea bag and add the prunes and set aside to cool.
Mix the ground hazelnuts with the icing sugar.
Beat the softened butter until creamy with the Braun Multiquick Cordless hand held attachment. While still beating, add the nut sugar mix and then the flour. Add the eggs one at a time beating well between each addition and then finally add the rum beating well again to finish.
Remove loose skin and ground using the Braun Multiquick Cordless chopper attachment.
For Four 12cm tarts
Line each tart with your short crust pastry.
Spread half the frangipani between the four tart bases. Place three prunes in each tart and surround with 3 tablespoons of apple purée (approximately 50gms per tart).
Now divide the remaining frangipani between the tart shells and smooth flat. Chill the tarts for at least half an hour before baking in an oven preheated to 180 degrees Celsius. Bake tarts for 30 minutes until the pastry is crisp and the tart well browned.
Allow to cool slightly and settle before removing from the tins. Sprinkle with icing sugar.
Serve the same day.