PRUNE TART WITH CUSTARD FILLING

Preparation Method :

• Place the prunes in a bowl with the Armagnac or other brandy and leave in a warm place to soak.
• Preheat the oven to 200°C/400°F/ Gas 6. Place the flour, salt, sugar, butter and egg, egg white, in a food processor and process until blended.
• Turn out on a clean, lightly floured surface and bring the mixture together into a ball. Leave for 10 minutes to rest.
• Flour a 28 x 18 cm/11 x 7 in loose- based tin. Roll out the pastry and line the tin. Chill for 10-20 minutes.
• Line the pastry case with greaseproof paper and fill with baking beans, then bake for 15 minutes. Remove the paper and beans, and bake for 15 minutes Brush the base of the pastry with the reserved egg white while it is still hot. Set aside to cool slightly.
• Bring the milk and vanilla essence to the boil. In a bowl, whisk the egg yolks and sugar until thick, pale and fluffy, then whisk in the corn flour. Strain in the milk and whisk until there are no lumps.
• Return to the pan and bring to the boil, whisking all the time to remove any lumps. Cook for about 2 minutes until thick and smooth, then set aside to cool. Press clear film on to the surface of the custard to prevent a skin forming.
• Stir any prune liquid into the custard, then spread over the pastry case.
• Arrange the prunes on top, sprinkle with the flaked almonds and icing sugar, and return to the oven for 10 minutes until golden and glazed. Remove from the oven and leave to cool.
• Serve hot or at room temperature with cream.