This is a moderately complex tart, using pâte sablée and frangipane.
250g ready soaked prunes 50 ml armagnac (or brandy, etc) Pastry:
110g butter 50g icing sugar 125g plain flour 0.5 tsp salt Filling:
50g butter 50g caster sugar 0.5 tsp vanilla extract 1 large egg 50g ground almonds 1 tbs plain flour (15g?) First, put the prunes in a bowl and cover with the armagnac.
This is the generic recipe for any kind of (sweet) crumble - the loose, slightly crunchy, topping that is more satisfying than a straightforward pastry crust. My favourite filling for a crumble is pear and banana.
Crumble topping, stolen from Nigel Slater:
120g plain flour (4oz) 85g butter (3 oz) 4 tbs golden caster sugar (4oz) 4 tbs ground almonds (2oz?) Rub in the butter and flour to a breadcrumbs texture.
150 g unsalted butter 75 g light brown or demerara sugar 3 tbs golden syrup 250 g rolled oats 1 tsp ground ginger (optional) Melt butter and stir in sugar and syrup, then oats and ginger (if using).
Press into a 20cm square tin, or equivalent baking tray.
Bake for 20-25 mins at 180C/375F/gas mark 5 until golden at the edges. Cool for 15 mins, and slice.
You could vary the size of oats, and consider mixing a proportion of oatmeal instead of up to 50% of the oats.