Prep 2 hrs 30 mins
Cook 30 mins
Easy to cook and smells wonderful while baking.
For the Pastry
- 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
For the Filling
- 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.