Tarte Aux Pruneaux Prune Tart Gascogny Food

TARTE AUX PRUNEAUX (PRUNE TART --GASCOGNY)

Steps:

• To make the crust.
• In a mixing bowl, combine the flour and salt.
• Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal.
• Add the water, drops at a time, until dough forms--add no more water than absolutely necessary.
• On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold.
• Lay the dough over the mold and gently press it into place on the bottom and sides.
• Remove any excess dough and refrigerate the tart mold for at least one hour.
• To make the Filling:.
• Place the prunes in a bowl and cover with hot water; add the lemon juice and allow prunes to stand for about half an hour or until plumped.
• Drain and set aside.
• Preheat oven to 400°F.
• In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat.
• Add the eggs one at a time, beating continuously.
• Fold in the flour and the ground almonds and mix gently but well.
• Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top.
• Bake for 30 to 35 minutes or until the surface turns golden brown.
• Remove from over and pour the Armagnac over the tart.
• Cool for a few minutes, then brush the top with the warm apricot preserves to glaze.
• Serve at room temperature.
• Note: If the edges of your tart brown too quickly place a ring of foil over the crust.