Prune and brandy tart

Special equipment • 8in (20cm) deep loose-bottomed tart pan • pie weights or dry beans

Serves 8

1 cup (150g) pitted prunes

3 tbsp brandy

1 sheet prepared dough (preferably all-butter) for an 8in (20cm) pie

all-purpose flour

5 large egg yolks

¼ cup granulated sugar

1 cup heavy whipping cream

½ tsp vanilla extract

generous grating of fresh nutmeg

confectioners’ sugar, for dusting

Method:

1 Preheat the oven to 400°F (200°C). In a small bowl, sprinkle the brandy over the prunes and set aside. Roll the pastry out on a lightly floured work surface and use to line the tart pan. Trim off any excess around the edges, then line the pastry with parchment paper and pie weights or dry beans. Bake for 20 minutes, then remove the parchment and beans and return to the oven for 5 minutes to crisp. Set aside while you make the filling. Reduce the oven temperature to 300°F (150°C).

2 Put the egg yolks and sugar in a mixing bowl and whisk together until well blended. Heat the cream, vanilla extract, and nutmeg in a pan until almost boiling, then very gradually whisk into the egg yolk mixture. Strain through a fine sieve into the pastry case, and scatter the prunes over the top. Bake for 40–45 minutes or until just set the tart should wobble slightly in the center when you shake the pan. Remove from the oven and leave to cool, then chill until ready to serve. Dust with confectioners’ sugar just before serving.

Prune and brandy tart