How to Make:
- To make the pastry, place the flour, butter and sugar in the bowl of a food processor. Process until it resembles fine breadcrumbs. Add the egg and water, and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Roll out the pastry on a lightly floured surface until about 4mm thick. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in the fridge for 30 minutes to rest.
- Preheat oven to 200°C. Line pastry case with non-stick baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 10 minutes or until crisp. Set aside to cool slightly.
- Meanwhile, reduce oven temperature to 170°C. Place prunes in a small saucepan. Cover with cold water and bring to the boil over medium-high heat. Set aside to cool slightly. Drain. Pat dry with paper towel.
- Arrange prunes over pastry. Combine the cream, honey, egg and orange rind in a jug. Pour around the prunes. Bake for 35-40 minutes or until just set. Set aside to cool. Dust with icing sugar to serve.
Time for preparing:70 min. PT70M
- 150g pitted prunes
- 250ml (1 cup) thickened cream
- 80ml (1/3 cup) honey
- 2 eggs, lightly whisked
- 1 teaspoon finely grated orange rind
- Pure icing sugar, to dust Pastry
- 225g (1 1/2 cups) plain flour
- 100g unsalted butter, chilled, chopped
- 2 tablespoons caster sugar
- 1 egg, lightly whisked
- 2 teaspoons water