Name: Prune and Almond Tart
Ingredients: 5 dl Brewed hot strong black tea such as Earl Grey (*); 1 lb Prunes; pitted; 35 g Whole almonds; unblanched; 1 Egg; lightly beaten; 5 tb Granulated sugar; 2 tb Plum eau-de-vie; or brandy; 1 7/8 dl Heavy cream; 1 Flaky sweet pastry shell partially baked and cooled; 1 tb Confectioners' sugar

Prayer, genuine and victorious, is continually offered without the least physical effort or disturbance. It is often in the deepest stillness of soul and body that it wins its longest way. But there is another side of the matter. Prayer is never meant to be indolently easy, however simple and reliant it may be. It is meant to be an infinitely important transaction between man and God. And therefore, very often…it has to be viewed as a work involving labor, persistence, conflict, if it would be prayer indeed.

C.F.D. Moule

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs, Dairy		Pastry, Fruit, Nuts	8	Servings

INGREDIENTS

5	dl	Brewed hot strong black tea such as Earl Grey (*)
1	lb	Prunes; pitted
35	g	Whole almonds; unblanched
1		Egg; lightly beaten
5	tb	Granulated sugar
2	tb	Plum eau-de-vie; or brandy
1 7/8	dl	Heavy cream
1		Flaky sweet pastry shell partially baked and cooled
1	tb	Confectioners' sugar

INSTRUCTIONS

Date: Tue, 21 May 1996 23:43:43 +0000
From: "0000000ccccccc" <wlockman@ra1.randomc.com>
Units conversion: 5 dl hot tea = 2 cups; 35 g almonds = 1/4 cup; 1 7/8 dl
cream = 3/4 cup)
(*) Be sure to make a good, strong tea (about 1 tablespoon of loose Earl
Grey to 5 dl of water).
At least 1 hour before preparing the tart, pour the hot tea over the
prunes. Set aside to marinate.
Preheat the oven to 190 oC (375 oF).
Grind the almonds to a fine powder.
Add the egg, sugar, eau-de-vie and cream. Process until very smooth.
Thoroughly drain the prunes, discarding the soaking liquid. Carefully
arrange the prunes in the cooled tart shell (2 layers). Pour the almond
filling over the prunes.
Place the tart in the center of the oven, and bake until the filling is set
and the tart shell is nicely browned, about 45 minutes.
Remove from the oven and sprinkle on the confectioners' sugar. Cool on a
rack.
Serve at room temperature.
From: Patricia Wells, Bistro cooking, Arrow, 1992, ISBN 0-09-992340-8
Posted to MealMaster Recipes List, Digest #143

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