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Prune and Nut Tart

3 ounces unsalted butter, softened
2 ounces icing sugar, plus a bit extra for dusting
2 medium eggs (one for the pastry, one for the glaze)
6 ounces plain flour
4 ounces butter
4 medium eggs
6 ounces light muscovado sugar
4 ounces sliced almonds
20 prunes, stoned
creme fraiche or cream, to serve


If you want to make the pastry by hand, beat the butter until it is smooth then mix in the icing sugar, one of the eggs and then add the flour. Or, put all the pastry ingredients (again 1 egg only) in the food processor with 2 tsp water and process just until they form a dough. Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up. (you can freeze pastry now for up to a month) You need to bake the pastry case blind before you add the filling. The best and easierst way to roll the pastry is between 2 floured pieces of cling film. LIne a loose bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper. Put your baking beans on the paper and then put the pastry case in the freezer. Preheat the oven to 190*C (375*F). when the pastry case is rock solid, put it into the oven on a baking sheet. After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first. (this makes sure you have no leaks later) Put back in the ove and bake for a further 5 minutes. For the filling, melt the butter and leave to cool a little. While this is happening, beat the eggs, stir in the sugar and cooled butter. Scatter half the almonds in the base of the tart, then spread the prunes around. Pour the filling over evenly. Scatter the rest of the almonds over the top and bake for 20 to 30 minutes until firm. Take it out, dust with some icing sugar and serve hot, cold or warm with creme fraiche or cream.

Source: www.food.com