Name: Prune and Almond Tart
Ingredients: 5 dl brewed hot strong black tea such as Earl Grey (*); 1 pound prunes, pitted; 35 gram whole almonds, unblanched; 1 egg, lightly beaten; 5 tb granulated sugar; 2 tb plum eau-de-vie, or brandy; 1 7/8 dl heavy cream; 1 flaky sweet pastry shell, partially baked and cooled; 1 tb confectioners' sugar; 5 dl hot tea = 2 cups; 35 gram almonds = 1/4 cup; 1 7/8 dl cream = 3/4 cup

Prune and Almond Tart

Ingredients

5 dl brewed hot strong black tea such as Earl Grey (*)
1 pound prunes, pitted
35 grams whole almonds, unblanched
1 egg, lightly beaten
5 tb granulated sugar
2 tb plum eau-de-vie, or brandy
1 7/8 dl heavy cream
1 flaky sweet pastry shell, partially baked and cooled
1 tb confectioners' sugar
5 dl hot tea = 2 cups
35 grams almonds = 1/4 cup
1 7/8 dl cream = 3/4 cup

Instructions

Yield: 8 servings. Be sure to make a good, strong tea (about 1 tablespoon of loose Earl Grey to 5 dl of water). At least 1 hour before preparing the tart, pour the hot tea over the prunes. Set aside to marinate. Preheat the oven to 190C (375F). Grind the almonds to a fine powder. Add the egg, sugar, eau-de-vie and cream. Process until very smooth. Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled tart shell (2 layers). Pour the almond filling over the prunes. Place the tart in the center of the oven, and bake until the filling is set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle on the confectioners' sugar. Cool on a rack. Serve at room temperature.