Prune & Frangipane Tart

225g plain flour
1 Tbl caster sguar
150g butter
1 egg yolk at room temperature
4 Tbl cold wter
175g prunes
2 Tbl brandy or cognac
200g butter, softened
200g caster sugar
2 large eggs, plus 2 large egg yolks
210g ground almonds
4 Tbl plain flour
150ml sieved apricot jam
1 Tbl lemon juice

The pasty can be made in a food processor. Put flour, a pinch of salt and the sugar in the bowl and whiz briefly to combine. Chop the butter, add, and process until mixture resembles coarse breadcrumbs. Mix egg yolk and water and add while the machine is running. Process only until the mixture starts to form a ball. Turn dough onto a lightly floured board and knead gently until smooth. Wrap in plastic wrap and chill for about 30 minutes, just until firm.

Preheat oven to 180C. Roll out pastry on a large piece of floured baking paper. Have ready a 30cm loose-bottomed flan tin set on a baking tray. Have another baking tray heating in the bottom third of the oven. Turn the pastry into flan tin, push it gently into the edges of the tin, then peel back the paper. Prick base with a fork. Chill until firm,

Line pastry with tinfoil and fill with baking beans. Transfer from cold tray to hot tray in oven and bake for 20 minutes or until pastry is just colouring around the edges.

Meanwhile p;ut prunes in a small saucepan with brandy and 3 tablespoons water, cover with a lid and set pan on a very low heat. Simmer gently for 10 minutes making sure the water doesn't evaporate.

Put butter and sugar in a food processor and beat until light and fluffy. With machine running gradually add the whole eggs and egg yolks. Beat in ground almonds and flour. Spoon frangipane into partially cooked pastry case and spread it evenly. Dot with prunes, pressing them to the bottom of the pastry. Bake for about 30 minutes or until franipane is golden brown and set and the pastry cooked.

Heat apricot jam and lemon juice in a small saucepan. Dissolve gently then bring to a bubble. Drush over surface of tart. Leave tart to cool before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.