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1
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2
In a medium saucepan, combine the tap water with 1/4 cup of the granulated sugar and bring to a boil.
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3
Off the heat, add the prunes and let stand until plumped, at least 4 hours or overnight.
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4
Drain the prunes, pressing out the liquid.
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5
Finely chop the prunes.
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6
In a food processor, pulse the flour and salt with 1 tablespoon of the granulated sugar.
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7
Add the butter and pulse just until it is the size of peas.
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8
Lift the lid, sprinkle on the ice water and pulse just until the pastry is evenly moistened.
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9
Turn the pastry out onto a work surface and gather it into a ball.
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10
Flatten the pastry into a disk, wrap it in plastic and refrigerate for at least 30 minutes, or until firm.
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11
Preheat the oven to 375.
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12
On a lightly floured surface, roll out the pastry to a 13-inch round.
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13
Transfer the pastry to an 11-inch fluted tart pan with a removable bottom.
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14
Trim the overhang and refrigerate until chilled, about 20 minutes.
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15
Line the pastry with foil and fill it with pie weights or dried beans.
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16
Bake in the lower third of the oven for about 40 minutes, until the crust is set.
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17
Remove the foil and weights and bake for about 15 minutes longer, just until the crust is golden and cooked through.
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18
Transfer to a rack to cool.
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19
Reduce the oven temperature to 325.
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20
In a small saucepan, combine the milk with the cinnamon and bring to a simmer, whisking constantly.
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21
In a medium bowl, whisk the eggs with the remaining 1/2 cup plus 2 tablespoons of granulated sugar.
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22
Gradually whisk in the warm cinnamon milk.
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23
Pour the custard into the crust and bake for 45 to 50 minutes, until just set.
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24
Transfer the tart pan to a rack to cool completely, then refrigerate for 2 hours, until completely chilled.
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25
In a medium bowl, beat the heavy cream with the confectioners' sugar until firm peaks form.
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26
Spread the chopped prunes all over the top of the tart, then spoon the whipped cream on top.
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27
Dust lightly with cinnamon, cut the tart into wedges and serve.
