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1
Use 1/2 tablespoon butter to grease a 9-inch round shallow ceramic baking dish, like a quiche pan, or a 10-inch ceramic pie plate.
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2
Place all but 1/2 tablespoon remaining butter in food processor or electric mixer.
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3
Process or beat briefly until creamed.
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4
Sift together almonds and all but 2 tablespoons confectioners' sugar.
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5
Add to butter and continue to process or beat until thick and light in color.
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6
Add 1 tablespoon cornstarch.
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7
Add whole egg and process or beat well.
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8
Transfer to large bowl.
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9
In a medium-size bowl, vigorously whisk egg yolks and granulated sugar together until creamy.
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10
Whisk in remaining cornstarch.
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11
Scald milk in saucepan, then add in a thin stream to egg yolk mixture, beating constantly.
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12
Transfer mixture back to saucepan and heat, whisking constantly, until thickened.
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13
Remove from heat, brush surface with remaining butter and place saucepan in bowl of ice water to cool down the mixture.
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14
Heat oven to 350 degrees.
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15
When mixture in saucepan has cooled to room temperature, fold it into almond mixture in bowl.
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16
Fold in prunes.
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17
Spread batter in baking dish and bake about 30 minutes, until top is lightly browned and knife inserted in center comes out clean.
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18
Transfer to rack and allow to cool about 30 minutes.
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19
Sift remaining confectioners' sugar over the surface and serve.
