Tarte Aux Pruneaux

Ingredients
3/4 lb Prunes
1/4 pint Red Wine
3 tablespoons Red Currant Jelly
6 oz Flour
4 oz Butter
1 1/2 oz ground Almonds
1 1/2 oz Castor Sugar
1 Egg Yolk
`1-2 teaspoons cold Water
2 oz ground Almonds
1 1/2 teaspoons Castor Sugar
1/2 Egg White

Method

Soak prunes in wine for 2-3 hours. Simmer in wine till tender (cook very gently with a lid). Cool and drain. Add jelly to pan and let melt on low heat. Whisk and strain.

For pastry:

Rub butter into flour. Add almonds and sugar. Then yolk and water. Roll out and line flan ring. Bake blind.

Make custard with half a pint milk and half a pint cream.

Cut prunes and remove stones - keeping it together.

Stuff prunes with almond filling.

Spoon custard into flan case.

Arrange prunes on top.

Glaze with jelly.

Almond filling:

Combine 2 oz ground almonds, 1 1/2 teaspoon castor sugar and 1/2 egg white, add just enough of the egg white to bind mixture and fill this into the prunes.