Ingredients:
1 sheet of frozen shortcrust pastry
180g moist pitted dessert prunes
2 eggs
70ml cream
4 tablsp sugar
1/4 teasp vanilla
1/3 cup ground almonds
2 tablsp Cognac
2 tablsp cold water
25g butter/margarine melted
icing sugar

Method:

Grease a flan dish well. Line with the thawed pastry. Place some baking paper and
a handful of dried beans on top of the pastry and bake blind in a moderate oven for
about 15 minutes. Remove paper and beans and cook a further 3 minutes.

Spread the prunes on top of the pastry. Beat together the eggs, cream, sugar, vanilla,
almonds, Cognac and water. Add melted butter/margarine and combine well. Pour
mixture over prunes. Bake in a moderate oven for approximately half an hour or until
set and lightly golden. Sprinkle with icing sugar and serve warm.

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