This style of tart is a classic bistro dessert. You can use this same pastry for any sweet tart and feel free to change out the fruit to apricots or large muscatel style raisins.
250 grams flour pinch of salt
75 grams sugar
50 grams ground almonds
190 grams butter, diced and chilled
1 egg yolk
20 pitted prunes
3 tablespoons brandy or orange juice
100 mls cream 4 teaspoons cornflour
100 grams thick, plain yoghurt
100 grams caster sugar 6 egg yolks
Pastry: Put the flour, salt, sugar and almonds in a food processor and pulse together. Add the butter and process to form coarse crumbs. Combine the egg and yolk and add to the dough. Pulse until the pastry just starts to come together. Tip onto the bench and bring together to form a disc. Wrap well and refrigerate until firm.
Preheat the oven to 200°C.
Roll out the pastry on a lightly floured bench and line a 24 cm tart tin with a removable base, trimming off any excess pastry. This recipe makes more pastry than is needed for 1 tart – freeze the remaining pastry for another use. Refrigerate or freeze until firm.
Line the tart with baking paper and fill with baking beans. Bake 15-20 minutes then remove from the oven and take out the paper and beans. Return to the oven and bake a further 5-10 minutes. Cool.
Reduce the oven to 150°C.
Filling: Put the prunes and brandy in a bowl, cover with plastic wrap and microwave on high for 2 minutes. Leave covered until cool – they will absorb the brandy as they cool. Put the cornflour in a small bowl and stir in 2 tablespoons of the cream to make a smooth paste. Whisk the remaining cream, yoghurt, caster sugar, the yolks and the cornflour mixture together in a bowl.
Arrange the prunes in the base of the tart. Stir any brandy left in the bowl into the cream mixture and pour over the prunes. Bake 30-40 minutes until the filling is set and lightly golden in places. Cool before removing from the tin.
To serve: Dust lightly with icing sugar and serve warm or at room temperature with softly whipped cream if desired. Serves 6