200 g Plain flour
75 g Caster sugar
100 g Butter
1 Egg yolk
15 ml Double Cream
25 g Butter
100 g Prunes; stoned
1 Combine the flour, sugar and butter together until resembling fine bread-
crumbs in a processor. Add the yolk and cream and process again until
combined.
2 Cover the pastry and transfer to the fridge. Melt the butter in a small
shallow pan, add the sugar and stir until dissolved.
3 Add the prunes to the pan and cook over a medium heat. Roll out the
pastry into a round the size of the pan. Top the prunes with the pastry and
transfer to the oven for 10-12 minutes or until crisp and golden. Turn the
tart out of the pan and serve.
Yields
1 servings