prune tart

• 250g prunes
• 4 tbsp brandy or kirsch

pastry:

• 175g plain flour
• a pinch of salt
• 115g butter
• 25g caster sugar
• 2 egg yolks

filling:

• 150ml double cream
• 150ml milk
• 1 vanilla pod (or 1 tsp vanilla essence)
• 3 eggs
• 50g caster sugar

glaze:

• 4 tbsp smooth jam (apricot or other)
• 1 tbsp brandy or kirsch
• icing sugar for dusting

put the prunes and the brandy or kirsch in a bowl and leave to soak for a couple of hours.

to make the pastry, sift the flour into a bowl and add the butter chopped into small pieces. rub together until the mixture resembles breadcrumbs. stir in the egg yolks and sugar and knead well to make a smooth dough. wrap with clingfilm and chill for 30 minutes.

preheat the oven to 200˚C.

roll out the pastry on a lightly floured surface and line a loose based flan tin with it. line with baking paper and fill with baking beans. bake 15 minutes. remove the beans and paper and bake for 5 more minutes.

to make the filling, bring the cream, milk and vanilla pod to the boil in a saucepan. leave to cool for 15 minutes.

whisk the eggs and sugar together. bring the cream and milk to the boil again and pour over the egg mixture, whisking all the time, to make a smooth custard.  leave to cool slightly.

arrange the prunes on top of the pastry and pour the custard over it.

bake for about 25 minutes, until the custard is lightly set and golden on top.

to make the glaze, press the jam through a sieve into a small saucepan. add the brandy or kirsch and heat. spread over the tart and dust it with icing sugar.