Prune and Lemon Tart

You will need a flan tin 8-10 inches diameter.

For the pastry:

  • 175g (6oz) plain flour
  • 85g (31/2oz) butter
  • 1 teaspoon icing sugar
  • 1 egg

For the filling:

  • 14 prunes, stoned
  • 150ml (¼ pint) milk
  • 150ml (¼ pint) double cream
  • 1 egg
  • Zest of a lemon
  • 3 tablespoons of ground almonds
  • Caster sugar

Make the pastry by the usual sweet crust pastry method and line the flan tin with it.

Preheat the oven to 180C (350F/Gas mark 4).

Chop the prunes up and make a layer on the uncooked pastry.

Whisk together the milk, cream, egg, lemon zest and ground almonds.

Spoon over the prunes.

Sprinkle with a good layer of caster sugar.

Bake in the oven for 30-40 minutes until set and golden brown.

Delicious served with fresh cream or custard.

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