Prune and Almond Tart

Serves 12 



125g     butter

250g     plain flour

              pinch of butter

100ml  water


400g  pre-soaked prunes

30g    flaked almonds

170g  butter

170g  caster sugar

85g    ground almonds

85g    self-raising flour

 2 eggs and one yolk, lightly whisked

500g  mascapone

1         vanilla pod

½        lemon

40g    sugar

About 70 raspberries (a mix of yellow and red if available)


one 10 inch (25cm) pastry tin

parchment paper to cover the pastry

beans / stones for blind-baking the pastry



Put the butter, flour and salt into a magimix (or mix by hand) and pulse until breadcrumblike lumps form; add water a little at a time until you can see them starting to form at the bottom. Plave the mixture onto a floured surface and kneed to a smooth firm dough. You can use the dough immediately but it is better if you rest it for 15 minutes.

Roll pastry out onto a floured surface, until 3mm thick, flour a quiche tin, fold the rolled pastry over a rolling pin and very carefully place it over the top of the quiche tin, gently work the pastry into the corners, lifting up the loose overlapping pastry from around the sides to avoid tearing the pastry. Gently push the pastry into the mould of the tin, until it fits snugly. Leave the spare pastry overlapping the sides. Make a few fork marks in the pastry, and place in a fridge to chill for 30 minutes.

To blind-bake the pastry, place some parchment paper over the tin and place the baking beans/stones on top of the paper and pastry. Bake in the oven at 190 degrees Celsius for 30 minutes, take out, remove the paper and baking beans/stones, and egg wash the pastry and pop back into the oven for another 5 minutes.