Prune and port tart
( SERVES 8 )
Photo by Babiche Martens
When it comes to French desserts, it's hard to go past a good tart. I've been making this one for years. Prunes soaked in alcohol are soft, sticky and sweet. I like to fold extra prunes through whipped cream to serve.
- Preheat an oven to 180C.
- To make the pastry, whizz the flour, sugar and butter in a processor until it resembles fine crumbs. Add the egg and water and blitz until your dough is formed. Cover and refrigerate for 30 minutes.
- Roll the dough on a lightly floured bench, and line a 22cm tart tin. Line with baking paper and rice and bake for 15 minutes. Remove the paper and cook for a further 5 minutes to dry the pastry. Set aside and prepare the filling. Turn the oven down to 160C.
- Place the prunes in a small pot. Pour over the port and warm gently without boiling. Remove from the heat and allow to cool.
- To make the filling, lightly whip the eggs and sugar. Add the cornflour, cream, milk, vanilla and tablespoon of port. Mix well.
- Place most of the prunes over the pastry base. Pour the filling over and bake for 30 minutes until the centre is just set.
- Dust tart generously with icing sugar.
- Roughly squash the remaining prunes in the port and fold them through whipped cream for serving.