| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 200 |
g |
Plain flour |
| 75 |
g |
Caster sugar |
| 100 |
g |
Butter |
| 1 |
|
Egg yolk |
| 15 |
ml |
Double Cream |
| 25 |
g |
Butter |
| 100 |
g |
Prunes; stoned |
INSTRUCTIONS
1 Combine the flour, sugar and butter together until resembling fine bread-
crumbs in a processor. Add the yolk and cream and process again until
combined.
2 Cover the pastry and transfer to the fridge. Melt the butter in a small
shallow pan, add the sugar and stir until dissolved.
3 Add the prunes to the pan and cook over a medium heat. Roll out the
pastry into a round the size of the pan. Top the prunes with the pastry and
transfer to the oven for 10-12 minutes or until crisp and golden. Turn the
tart out of the pan and serve.
Converted by MC_Buster.
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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