- 250 g of flour
- 50 g of sugar
- 250 g of butter
- 2 eggs
- 125 g of ground almonds
- 30 semi-cooked Agen prunes
- 250 ml of Armagnac
- 600 ml of milk
- 1 dessert spoon of Perles de Gascogne prune kernel oil
- 1 pinch of salt
- The day before: stone the prunes and leave them to swell in the Armagnac.
- Shortcrust pastry: combine together 250 g of flour, 25 g of sugar and 125 g of butter. Add a pinch of salt and a dash of milk and mix in well. Leave to chill in a bowl for 1 hour.
- Almond cream: blend together 25 g of sugar and 125 g of melted butter. Add the eggs one at a time and blend again. Add the ground almonds, 250 ml of Armagnac and 1 dessert spoon of prune kernel oil. Set to one side.
- Drain the prunes.
- Line a greased flan tin with the rolled out pastry. Spread the almond cream in the pastry and place the prunes on top.
- Cook for 30 minutes at 220°C.
At tea time or as a dessert, this tart is best served warm with a scoop of vanilla ice cream.
As an alternative, use both prunes and apples cut into quarters.