Ingredients:

For the Pastry

• 1 ½ cups flour
• ¼ cup confectioner’s sugar
• 10 tablespoons cold butter cut into small pieces
• 1 egg
• 1 egg yolk
• ½ teaspoon vanilla

For the Filling

• 1 pound dried pitted prunes
• 1 cup Armagnac
• ½ cup sugar
• 2 tablespoons butter
• 2 egg yolks
• 2/3 cup cream

Instructions:

1. For the pastry mix flour and sugar in processor.  Add butter and pulse until it resembles coarse meal.  Beat the egg, yolk and vanilla and add while pulsing machine.
2. Turn dough out onto a lightly floured surface and work dough by smearing it with the heel of your hand until it is smooth.  Form into a ball and refrigerate for at least 2 hours or overnight.
3. For the filling soak prunes in Armagnac and one to two cups hot water in a covered container for a least 2 hours or overnight.
4. Preheat oven to 400.  Roll out dough into a13 inch round.  Ease dough into an 11 inch tart pan.  Prick dough with fork, line with foil and fill with dried beans.  Bake for 30 minutes.
5. Drain prunes and arrange in pastry shell.  Sprinkle with sugar and dot with butter.  Return to oven for 10 minutes to allow butter and sugar to melt into syrup.  Whisk together egg yolks and cream until just mixed.  Remove tart from oven and pour custard over prunes.  Return to oven until custard just sets, another 10 minutes.
6. Remove tart from oven and set aside to cool completely.