Instructions: Aga equipment:
cold shelf on fourth set of runners in roasting oven

Rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs then bind it together with just enough cold water to give a firm manageable dough.

Knead lightly on a floured surface and shape the pastry into a smooth ball then roll it out and use to line a deep 200mm flan tin or sandwich tin with a removable base.

Crimp the edges of the pastry between your fingers then chill the pastry case for 20 minutes.

Scatter the prunes and walnuts evenly over the base of the pastry.

Beat the eggs and sugar into the cream then strain this mixture into the pastry case and grate some nutmeg over the surface.

Bake the tart on the floor of the roasting ovenwith the cold shelf in position for 30 minutes or until just set or transfer to the floor of the baking ovenafter 10 minutes and cook for a further 30 to 40 minutes.

Cool slightly then serve warm or at room temperature with cream or ice cream.

I dont know why prunes are so mocked soft and juicy they are one of the most delicious fruits there are. The mixture of prunes and walnuts is very french. home made nutmeg flavoured ice cream or just plain cream is the perfect accompaniment.

Serves 6

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