PRUNE TART WITH WALNUT PASTRY (Serves 6)
The walnut pastry is very light and crisp and perfectly compliments the richer filling of this easy to make tart.
For the pastry:
25g / 1oz walnuts
175g / 7oz plain flour
75g / 3oz butter
1 tblsp caster sugar
1 small egg, beaten
For the filling:
6-8 large stoned 'no soak' prunes
125ml / ¼ pint orange juice
2 large eggs
25g / 1oz caster sugar
1 vanilla pod, optional
142ml / 5 floz pot single cream
142ml / 5 floz pot double cream
Soak the prunes in the orange juice for at least one hour or longer if possible. Heat the oven to 200ºC / Gas 6.
To make the pastry, blend all the ingredients, except the egg, in a food processor. Add enough beaten egg to make a soft dough, then wrap and chill the pastry for 30+ minutes. Roll out the pastry and use to line a 20cm / 8 inch loose based flan tin. Line with greaseproof paper & bake blind for 15 minutes.
Reduce the oven temperature to 180ºC / Gas 4. Whisk together the eggs and sugar. Split the vanilla pod, if using, and scrape out the seeds. Add the seeds to the egg and sugar mixture, then whisk in the single and double creams. Remove the paper from the pastry case. Strain the prunes and lay them in the tart base. Pour the vanilla cream around the fruit and bake for about 30 minutes or until the custard is just set in the centre.
Serve with crème fraiche