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1
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.
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2
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.
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3
Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up.
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4
(you can freeze pastry now for up to a month) You need to bake the pastry case blind before you add the filling.
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5
The best and easierst way to roll the pastry is between 2 floured pieces of cling film.
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6
LIne a loose bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper.
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7
Put your baking beans on the paper and then put the pastry case in the freezer.
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8
Preheat the oven to 190*C (375*F).
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9
when the pastry case is rock solid, put it into the oven on a baking sheet.
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10
After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first.
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11
(this makes sure you have no leaks later) Put back in the ove and bake for a further 5 minutes.
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12
For the filling, melt the butter and leave to cool a little.
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13
While this is happening, beat the eggs, stir in the sugar and cooled butter.
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14
Scatter half the almonds in the base of the tart, then spread the prunes around.
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15
Pour the filling over evenly.
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16
Scatter the rest of the almonds over the top and bake for 20 to 30 minutes until firm.
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17
Take it out, dust with some icing sugar and serve hot, cold or warm with creme fraiche or cream.
