Ingredients
Method
1.Make pastry. Process flour, sugar, ground almonds and butter until crumbly. Add egg yolk and enough of the water to process until ingredients come together. Enclose in plastic wrap, refrigerate 30 minutes.
2.Grease 26cm (10½-inch) round loose-based fluted flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, ease into base and side, trim edge, prick base all over with fork. Refrigerate 20 minutes.
3.Preheat oven to 200°C (180°C fan forced).
4.Place tin on oven tray. Line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake about 5 minutes. Cool. Reduce oven to 150°C (130°C fan forced).
5.Blend or process prunes and brandy until combined, spread into pastry case.
6.Bring cream to the boil in small saucepan, remove from heat. Whisk eggs, sugar and extract in small bowl, whisk in hot cream. Pour custard into pastry case.
7.Bake tart about 20 minutes or until custard sets. Stand 10 minutes before serving.
Tart will keep in an airtight container, in the refrigerator, for up to three days.
Note
