Ingredients
Method
- Preheat the oven to 170'
- Grease tart tin with butter and press in pastry. Place in the fridge for 20-30 minutes to rest before baking.
- Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake. Bake for 15 minutes until just beginning to colour.
- Allow it to cool while making the frangipane.
- Remove skin from orange and evenly slice into rounds.
Frangipane
- Cream butter and sugar together until light and fluffy.
- Add egg and egg yolk and mix well to combine.
- Add vanilla extract and orange zest
- Stir through almond meal and flour until well combined.
Assemble
- Evenly place prunes on pastry base.
- Spoon frangipane mix around pastry base and smooth over.
- Place orange slices on top of frangipane mix.
- Bake for 30 minutes till golden.
- Dust with icing sugar to serve.