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1
For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac.
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2
Let stand for 3 hours, turning the fruit from time to time.
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3
Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine.
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4
Add the butter and pulse until the mixture resembles coarse meal.
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5
With the machine running, pour in the egg mixture.
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6
Process just until dough begins to come together.
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7
Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap.
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8
Refrigerate for 30 minutes.
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9
Preheat oven to 350 degrees.
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10
Drain the fruit; set aside.
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11
Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish.
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12
For the filling, cream the butter and the confectioners' sugar with an electric mixer.
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13
Beat in the eggs one at a time.
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14
Add the vanilla.
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15
Mix in the flour and the salt.
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16
Stir in the ground almonds.
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17
Spread the fruit evenly over the bottom of the tart shell.
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18
Spoon the filling over the fruit.
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19
Bake until the filling is set and the crust is browned, about 40 minutes.
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20
Place on a rack to cool.
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21
Cut into wedges and serve.
