Agenais tart


6 people
Ingredients :
250g of flour
125g of butter
1 teaspoon of sugar
1 egg
1 pinch of salt
For the filling:
- 400g of very large prunes
- tea
- cinnamon
- butter
- 1 egg yolk
Preparation
For the shortcrust pastry: pour the flour into a bowl, add the sugar, a pinch of salt and the butter cut into pieces. Mix together quickly until it forms a breadcrumb-like consistency. Add enough water to bring the pastry together. Roll into a ball. Wrap in a tea towel and chill for one hour. Soak the prunes in the tea, and add 1/3 of the cinnamon. Simmer for 10 minutes. Drain. Set aside 1/3 of the pastry for the lattice, and roll out the rest to a thickness of 3mm. Grease a tart tin and line with pastry. Prick with a fork. Cover with baking paper and fill with baking beans. Bake in a hot oven (gas mark 7 – 200°C) for 15 minutes. Remove the beans. While the pastry is baking, pit the prunes. Roll out the rest of the pastry and cut into fine strips. Remove the tart from the oven. Pack the prunes tightly into the tart base and cover with a pastry lattice. Brush some beaten egg yolk over the edges and the lattice. Bake for a further 15 minutes.