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For the pastry
100g/3 oz chilled butter, diced, plus extra for greasing
275g/10oz plain flour, plus extra for dusting
100g/3 oz icing sugar
2 free-range eggs
For the filling
500g/1lb 2oz prunes, stones removed
200ml/7fl oz Armagnac
200g/7oz caster sugar
100g/3 oz butter, softened
2 free-range eggs, plus 1 free-range egg yolk
50g/2oz self-raising flour
125g/4 oz ground almonds
25g/1oz whole blanched almonds
300ml/10fl oz double cream
2 tbsp icing sugar
Method
Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with
flour.
For the pastry, sift the flour and icing sugar into a bowl, then rub in the
butter with your fingertips until the mixture resembles breadcrumbs.
Make a well in the centre of the mixture. Crack in the eggs and stir using your
fingertips until the mixture comes together as a sticky dough.
Turn out the dough onto a lightly floured work surface and knead lightly until
smooth. Flatten to a thickness of 1cm/ in using the palms of your hands, then
cover with cling film and chill in the fridge for at least 30 minutes.
Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the
Armagnac, 100g/3 oz of the caster sugar, and 100ml/3 fl oz of water to a
saucepan. Bring the mixture to the boil, then turn off the heat and set aside
for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up
and softened.
Roll out the pastry onto a lightly floured surface to a thickness of 3mm.
Carefully line the prepared tart tin with the pastry, pressing it into the
edges of the tin. Take care not to stretch or break the pastry.
Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a
food processor until smooth and pur ed. Spread this mixture over the base of
the pastry case.
Preheat the oven to 190C/170C Fan/Gas 5.
For the filling, beat the butter and the remaining caster sugar until pale and
fluffy. Add the eggs and egg yolk, one at a time, beating well after each
addition, until they have all been fully incorporated into the mixture. Fold in
the flour and ground almonds carefully with the last of the Armagnac.
Spoon the mixture into the pastry case and smooth the top. Decorate the top of
the filling with the remaining soaked prunes and the blanched whole almonds
(reserve the remaining soaking liquid).
Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed
up slightly and darker brown around the edges.
Just before serving, heat the remaining soaking liquid in a small pan. Bring to
the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy.
When the tart comes out of the oven, trim the excess pastry from the edges to
give a clean edge and brush the top with the Armagnac syrup.
Whisk the double cream in a bowl until soft peaks form when the whisk is
removed. Gently whisk in the remaining Armagnac. Dust the tart with icing
sugar.
Serve the tart hot or warm with the Armagnac cream.