Prune And Almond Tart

• 1 partially prebaked and cooled flaky sweet pastry shell
• 2 cups strong black tea
• 1 pound prunes, pitted
• 1/4 cup whole unblanched almonds
• 1 large egg, slightly beaten
• 5 tablespoons granulated sugar
• 2 tablespoons plum eau-de-vie or brandy
• 3/4 cup heavy cream
• 1 tablespoon confectioners' sugar

1. At least one hour before preparing the tart, pour the hot tea over the prunes and set aside to marinate.
2. Preheat the oven to 375 degrees.
3. Prepare the cream filling.
4. In a spice grinder or the bowl of a food processor, grind the almonds to a fine powder.
5. Thoroughly blend the almonds with the egg, sugar, brandy and cream.
6. The mixture should be very smooth.
7. Thoroughly drain the prunes, discarding the soaking liquid.
8. Carefully arrange the prunes in the cooled, prebaked tart shell.
9. This will seem like a lot of prunes, and you may have to arrange them in two layers.
10. Pour the cream filling over the prunes and place the tart in the center of the oven.
11. Bake until the cream filling has set and the tart shell is nicely browned, about 45 minutes.
12. Remove from the oven and sprinkle with confectioners' sugar.

pastry shell, black tea, prunes, whole unblanched almonds, egg, sugar, brandy, heavy cream, sugar

Taken from cooking.nytimes.com/recipes/368 (may not work)