Prune, Apple And Calvados Tart - cooking recipe

Ingredients

175 g plain white flour
225 g butter
125 g caster sugar
1 orange, juice and zest of, grated
1 egg yolk
225 g pitted no-soak prunes
1 apple (eating)
60 ml calvados
225 g ground almonds
2 eggs, beaten
25 g slivered almonds (or flaked)
125 g apricot jam

Preparation

Heat the oven to 190C / 375\u00b0F.
Process 125g diced chilled butter, 25g caster sugar and the grated orange rind in a food processor until it resembles breadcrumbs. Turn into a bowl.
Mix 30ml water and the egg yolk, blend into the mixtureand knead lightly to form a ball; wrap and chill for about 30 minutes.
Roughly chop the prunes, grate the apple and pour over the Calvados.
Melt the remaining butter and mix with the ground almonds, beaten eggs and remaining caster sugar.
Roll the pastry thinly and line 23 cm (9inch) round 4cm (11/4inch) deep, loose based, fluted flan tin. Bake blind until set.
Add the prunes and apple to the almond mixture and spoon into the flan case. Sprinkle with slivered almonds and bake for 30 minutes or until lightly browned.
Leave to cool for about 20 minutes.
Melt the jam with 15ml (1tbsp) orange juice, when bubbling, sieve, then brush over the top of the tart.
Serve warm or cold with Greek yogurt or creme fraiche.