Tarte Aux Pruneaux (Prune Tart --Gascogny)

A very rich and quite traditional tart from the Gascon region.

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

• For the pate brisee (pastry)

• 1 1⁄2 cups unbleached all-purpose flour, unbleached
• 1⁄4 teaspoon salt
• 12  tablespoons unsalted butter, unsalted, room temperature
• 2 -3  tablespoons water

• For the Filling

• 3  cups prunes, pitted
• 1⁄2  lemon, juice of
• 12  tablespoons unsalted butter, unsalted, at room temperature
• 1  cup confectioners' sugar
• 3  eggs
• 1⁄4 cup flour
• 1 1⁄2 cups  fine  ground almonds, finely ground
• 1⁄4 cup armagnac
• 1⁄3 cup  apricot preserves, warmed

Directions

1. To make the crust.
2. In a mixing bowl, combine the flour and salt.
3. Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal.
4. Add the water, drops at a time, until dough forms--add no more water than absolutely necessary.
5. On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold.
6. Lay the dough over the mold and gently press it into place on the bottom and sides.
7. Remove any excess dough and refrigerate the tart mold for at least one hour.
8. To make the Filling:
9. Place the prunes in a bowl and cover with hot water; add the lemon juice and allow prunes to stand for about half an hour or until plumped.
10. Drain and set aside.
11. Preheat oven to 400°F.
12. In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat.
13. Add the eggs one at a time, beating continuously.
14. Fold in the flour and the ground almonds and mix gently but well.
15. Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top.
16. Bake for 30 to 35 minutes or until the surface turns golden brown.
17. Remove from over and pour the Armagnac over the tart.
18. Cool for a few minutes, then brush the top with the warm apricot preserves to glaze.
19. Serve at room temperature.
20. Note: If the edges of your tart brown too quickly place a ring of foil over the crust.