Prune tart


6 people
Ingredients :
250g of Agen prunes
75g of sugar
½ litre of water
250g of flour
1 egg
1 teaspoon of cognac or fruit brandy
2 teaspoons of orange flower water
½ teaspoon of salt
150g of butter
50g of sugar to sprinkle
Preparation
Place the Agen prunes in a cold syrup, bring slowly to the boil and cook for 20 to 25 minutes, until they are very soft. Drain the prunes, cut in half and remove the pit. Make a well in the flour and break the egg into the centre. Add the salt, the flavourings and the cubed butter and mix with your hands. Roll out the dough you have formed, and fold into four like a tea towel. Roll it out again, as thinly as possible. Line the base and sides of a 24cm cake tin like you would for a tart. Put a few half prunes onto the pastry. Cover with a very thin layer of pastry, and fill the cake tin with alternating layers of pastry and prunes. Finish with a disc of pastry, sealing the edges with a little water. Sprinkle generously with sugar and a few pieces of butter and bake in a low oven (gas mark 4/5) for an hour.