Chilling time:
30 mins

Special equipment:
food processor with blade attachment
9in (23cm) tart pan with removable bottom
baking beans

Ingredients:
1 1⁄3 cups all-purpose flour, plus extra for dusting
1 tbsp sugar
6 tbsp unsalted butter, chilled
1 small egg
For the filling
7oz (200g) pitted prunes
2 tbsp brandy
1 cup sliced almonds, toasted
1⁄3 cup sugar
2 large eggs, plus 1 large egg yolk
1 tbsp finely grated orange zest
few drops of almond extract
2 tbsp unsalted butter, softened
1/2 cup heavy cream

Method:
1 Place the flour, sugar, and butter into a food processor and pulse until it forms crumbs. Add the egg, and process until the pastry forms a ball. Roll out on a floured surface and use to line the tart pan. Chill for at least 30 minutes.

2 Preheat the oven to 375°F (190°C). Line the tart dough with parchment paper and baking beans. Bake for 10 minutes, then remove the paper and beans and bake for another 5 minutes. Cool on a wire rack.

3 Reduce the oven temperature to 350°F (180°C). Place the prunes in a saucepan, cover with water, and add the brandy. Simmer for 5 minutes, then turn off the heat and set aside. Place half the sliced almonds with the sugar in a food processor, and pulse until finely ground. Add the eggs, egg yolk, orange zest, almond extract, butter, and cream, and process until smooth.

4 Drain the prunes and cut any large ones in half. Pour the almond cream into the tart and arrange the prunes on top. Scatter the remaining sliced almonds on top and bake for 30 minutes, or until just set. Serve with cream or ice cream.

STORE:
Best eaten the same day, but can be kept for 2 days in an airtight container.

Prune and Almond Tart