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1
In a saucepan, warm the Armagnac over medium heat.
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2
Remove from the heat, add the prunes, and let steep, stirring occasionally, until softened, 1 to 2 hours.
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3
Drain and reserve the steeping liquid.
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4
Preheat the oven to 375 degrees F.
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5
In a bowl, beat the egg with 1/3 cup of the sugar until thick, about 2 minutes.
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6
Add the flour and 1 cup cream, and beat well.
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7
Add 3 tablespoons of the reserved prune soaking liquid and beat well.
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8
Arrange the prunes in the bottom of the prepared tart shell.
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9
Pour the cream mixture over the top and bake until risen and golden brown, 25 to 30 minutes.
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10
Remove from the oven and cool on a wire rack.
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11
In a bowl, whip 3/4 cup cream with an electric mixer until soft peaks just start to form.
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12
Add the remaining tablespoon of sugar and 1 to 2 tablespoons of the remaining prune liquid, and whip until soft peaks form.
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13
Transfer to a decorative bowl.
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14
To serve, sprinkle with powdered sugar and serve with the Armagnac cream on the side.
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15
Sift the flour, sugar, and salt into a large mixing bowl.
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16
Add the butter pieces and shortening, and work with your fingertips until it comes together and forms small pea shapes.
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17
Work the ice water into the dough until it just comes together, being careful not to overmix.
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18
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes.
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19
Preheat the oven to 375 degrees F.
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20
Place the dough on a lightly floured surface and roll into an 11-inch circle.
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21
Transfer to a 9-inch tart pan with a removable bottom, trim any excess dough, and refrigerate for 30 minutes.
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22
Remove from the refrigerator and cover the bottom with a sheet of parchment paper and layer of pie weights or uncooked beans.
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23
Bake for 10 minutes.
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24
Remove the parchment and beans, and cook until the crust has just colored and is set, about 10 minutes.
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25
Remove from the oven and cool on a wire rack.
