Prune Tart

Ingredients list for Prune Tart

• 2 1/2 cups Refined Flour
• 1 cup Prune Puree
• 1/2 cup Powdered sugar
• as required Apricot jam
• 1 1/2 cups Prune puree
• 8-10 Prunes whole or halved
• 8 tablespoons Butter
• 1/2 cup Castor sugar (caster sugar)
• 1/3 cup Almonds
• 2 Plums quartered
• 3 tablespoons Apricot jam

Method

1. Sieve refined flour into a bowl. Rub in butter until the mixture resembles fine breadcrumbs. Mix in powdered sugar. Make a well in the flour and add sufficient cold water to knead into a stiff dough. Keep it covered for fifteen minutes.
2. Preheat the oven to 175º C. Dust a tabletop with flour. Grease a non stick pie dish and dust it with flour. Roll out the dough and wrap it onto the rolling pin. Unwrap dough onto the prepared pie tin.
3. Press the edges and cut off the extra dough. Prick the base with a fork and place a greaseproof paper over it, place some beans over the butter paper, and blind bake at 175º C for ten to fifteen minutes.
4. Remove and apply apricot jam with a brush. Heat butter in a pan for the filling. Add sugar and heat till it dissolves. Add prune puree and stir in two tablespoons of water. Mix in almonds.
5. Cook for a minute more. Pour into prepared tart and level the surface.
6. Bake at 175º C for ten minutes. Garnish with whole or halved prunes and quartered plums. Brush with apricot jam to give a glaze.