Prune-And-Hazelnut Tart

• 1/2 cup hazelnuts
• 1 pound pitted prunes
• 1/4 cup sugar
• 2 large eggs
• 1 1/4 cups creme fraiche
• 1 tablespoon grated orange rind
• Garnish: sweetened whipped cream, chopped toasted hazelnuts

1. Bake 1/2 cup hazelnuts in a shallow pan at 350u0b0, stirring occasionally, 15 minutes or until toasted. (The skins will be very dark.) Wrap nuts in a clean kitchen towel; let stand 20 minutes. Rub nuts briskly to loosen skins; discard skins. Chop nuts; set aside.
2. Bring prunes and water to cover to a boil in a medium-size nonaluminum saucepan over high heat; reduce heat, and simmer 30 minutes. Cool; drain.
3. Process sugar and next 3 ingredients in a food processor until blended, stopping to scrape down sides.
4. Spread prunes in Pastry Tart Shell; sprinkle with hazelnuts. Pour creme fraiche mixture over nuts. Place tart in a larger shallow pan.
5. Bake at 375u0b0 for 55 minutes or until set, shielding with aluminum foil after 40 minutes to prevent excessive browning. Cool on a wire rack. Garnish with sweetened whipped cream and chopped toasted hazelnuts.

hazelnuts, prunes, sugar, eggs, crueme fraueeche, orange rind, cream

Taken from www.myrecipes.com/recipe/prune-and-hazelnut-tart (may not work)