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.