Instructions: For the filling put the dried prunes into a small bowl or jam jar add the brandy then cover and leave to soak in the simmering ovenfor about 1 hour until the brandy is absorbed.

To make the pastry sift the flour into a bowl then rub in the butter until the mixture resembles fine breadcrumbs.

Stir in the caster sugar add the egg yolks and mix to a soft dough.

Knead lightly.

Roll out the pastry on a lightly floured worksurface and line a 230 to 240mm diameter 25mm deep loose based flan tin.

Refrigerate for 20 minutes.

Meanwhile split the vanilla pod to reveal the seeds and place in an ovenproof pan with the double cream.

Bring just to the boil on the boiling platethen cover and place in the simmering ovento infuse for 20 minutes.

Prick the pastry base with a fork then line with greaseproof paper and baking beans.

Place on the floor at the front of the roasting ovenwith the cold baking sheet set on the third runners and bake blind for 7 to 10 minutes until the pastry is coloured around the edge.

Remove the greaseproof paper and beans and return to the ovenwith the darkest edge towards the front for a further 5 minutes until the pastry is pale golden.

Remove the vanilla pod wipe and store for reuse.

Pour the infused cream into a bowl then add the single cream sugar and eggs. Beat well.

Scatter the prunes in the pastry case then pour the cream mixture around them.

Cook in a roasting tin on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the third runners above for 15 minutes then remove the top baking tray and allow to brown and set for a further 5 10 minutes.

Cook in a roasting tin on the bottom runners of the baking ovenfor 30 minutes until the custard is just set in the centre.

Meanwhile sieve the jam into a bowl warm in the simmering ovenfor 10 to 15 minutes add the brandy and beat gently until smooth.

Brush the glaze over the tart and serve warm or cold with creme fraiche.

aga tip: to remove the tight lid of a jam jar place the jar upside down on the simmering plate for 4 to 6 seconds then wearing a rubber glove unscrew.

Choose the best and biggest prunes you can to make this french dessert. You can use armagnac instead of brandy if you wish.

Serves 8

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