Prune and Almond Tart

Makes a large tart about 10/12 inches – halve the recipe for a smaller one

Short crust pastry

Ingredients

Method

  1. Cut the butter into small pieces
  2. Put the flour and salt and Sugar into bowl
  3. Rub the butter into flour to a breadcrumb consistency
  4. Pour in the water, mix with a palate knife to start, then finish mixing by hand
  5. Tart cases should always be blind baked before filling and baking.

Custard

Makes: 1 litre

Ingredients

Method

  1. Slice the vanilla pods in half, scrape out the seeds.
  2. Add these to the cream and bring to the boil.
  3. Mix the sugar and egg yokes.
  4. As the cream comes to the boil stir in the egg, take of the heat.

Frangipane

Ingredients

Method

  1. Combine all in a blender
  2. You will need ½kg best prunes and a slug of brandy
  3. Blind bake the pastry, when golden take the blind bake beans of and give it a minute in the oven to dry, Put in the frangipane and the prunes and bake for 20 minutes or until firm. Pour the brandy over it whilst warm

Chantilly cream

Ingredients

Method

  1. Cut the vanilla pod in half, scrape out the seeds add them to the cream.
  2. Whip the cream and fold in the sugar.