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1
To make the crust.
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2
In a mixing bowl, combine the flour and salt.
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3
Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal.
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4
Add the water, drops at a time, until dough forms--add no more water than absolutely necessary.
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5
On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold.
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6
Lay the dough over the mold and gently press it into place on the bottom and sides.
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7
Remove any excess dough and refrigerate the tart mold for at least one hour.
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8
To make the Filling:
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9
Place the prunes in a bowl and cover with hot water; add the lemon juice and allow prunes to stand for about half an hour or until plumped.
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10
Drain and set aside.
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11
Preheat oven to 400u00b0F.
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12
In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat.
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13
Add the eggs one at a time, beating continuously.
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14
Fold in the flour and the ground almonds and mix gently but well.
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15
Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top.
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16
Bake for 30 to 35 minutes or until the surface turns golden brown.
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17
Remove from over and pour the Armagnac over the tart.
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18
Cool for a few minutes, then brush the top with the warm apricot preserves to glaze.
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19
Serve at room temperature.
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20
Note: If the edges of your tart brown too quickly place a ring of foil over the crust.
