Prune tart

Makes a 22–25 cm (8½–10 inch) tart

450 g (1 lb) prunes

1 teaspoon lemon juice

1 cinnamon stick

1 rosemary sprig

1 tablespoon dark brown sugar

1 quantity shortcrust pastry, doubling the recipe if you want to make a lattice lid

1 egg yolk, for egg washing

If the prunes have stones, remove them and try to remove some of the kernels using a nutcracker. The stones are hard to crack so never mind if you can’t get them out. Soak the prunes in water overnight with the lemon juice, cinnamon and rosemary.

Strain the prunes and reserve 250 ml (9 fl oz/1 cup) of the soaking water. In a medium saucepan, bring the prunes and reserved water to a simmer over low heat with the brown sugar. Simmer for about 30–45 minutes or until the liquid has reduced and is as thick as jam.

Allow the prunes to cool, then purée them in a blender or food processor. If the purée is too runny at this point, you can put it back in the saucepan over low heat to reduce it a bit further. If you do this, let it cool again before further use. It will become more solid when it has cooled. The consistency should be very thick, not runny; when stirring through the prunes, the base of the saucepan should be visible.

Preheat the oven to 160°C (315°F).

While the prune purée cools completely, make the shortcrust pastry case as instructed. If you plan to make a lid, cut the dough in half and return the second half to the fridge until ready to make the lid.

Pat the pastry down on a lightly floured work surface using a rolling pin and then start rolling. If the pastry cracks, knead it a bit to make it more elastic, then shape it into a ball and roll out to about 2 mm (¹/₁₆ inch) thickness.

Gently turn the pastry over the tart tin or pie plate and allow it to sink in. Trim off the excess pastry.

If you are not using a pastry lid or lattice top, you may blind bake the pastry for 25 minutes, and then fill it with the prunes.

When ready to fill, spread the prune purée into the pastry casing and then egg wash the rim to attach the lid, if you are making one.

Roll out the remaining pastry and cut a round the same size as the pie plate or tart tin. With the pastry laid on baking paper, you can cut out fancy shapes or make ribbons for a lattice top if you prefer.

Carefully, yet swiftly, lift the pastry lid off the baking paper, laying it over the tart. Trim off any excess pastry when needed, then crimp the edges either with your fingers, or with a pastry jigger or stamp.

Bake the tart in the middle of the oven for 40–50 minutes or until nicely golden brown. If you have not added a lid, bake it for 20–25 minutes only. Let the tart cool completely before serving.