Ingredients

• 75g/3oz butter, cut into small pieces
•   flaked almonds, to decorate
•   prunes
•   armagnac liqueur

Method

1. Place the prunes in a bowl and pour over the liqueur. Cover and chill in the fridge for 2-4 hours.
2. To make the pastry: sift the flour in a bowl, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and mix to a firm, pliable dough.
3. Preheat the oven to 190C/375F/Gas 5. Knead the pastry, roll out on a floured board and use to line a shallow 23cm/9in fluted, loose-bottomed flan tin. Place the tin on a baking tray.
4. Beat the remaining filling ingredients with a wooden spoon until smooth and creamy. Spoon the mixture into the pastry case and spread evenly with the back of a spoon.
5. Strain the prunes through a sieve and reserve the liquid. Arrange the prunes on the almond mixture, pressing down lightly. Sprinkle over the flaked almonds. Bake for 40 minutes or until the filling is pale golden brown and firm to touch. Serve warm or cold.

Notes