Title: Prune Tart with Armagnac Ice Cream
Categories: Dessert Pie Icecream Canadian Blank
Yield: 8 Servings

		The Filling:
1/2	c	Prunes; pitted
2	tb	Armagnac
1	c	Seedless Lexia raisins
1	c	Water
1/4	c	Brown sugar
1	ts	Orange rind
1	tb	Lemon juice
2	tb	Orange juice
3	tb	Butter
		The Almond Cream:
1/3	c	Unsalted butter
1/2	c	Almonds; ground
1/2	c	Icing sugar
2		Eggs
1	tb	Rum
2	tb	Pastry flour
		The Pastry:
1		Chilled unbaked 9" pastry shell prepared previously in a Fre
4		Prunes; pitted and sliced for garnish

Soak prunes in Armagnac overnight. Puree coarsely in a processor or blender. Set aside.

Combine raisins, water, brown sugar and orange peel in a stainless steel saucepan. Cover; bring to a boil; reduce heat and simmer for 10 min or until raisins are soft. With a slotted spoon remove raisins; set aside. Add lemon and orange juices to pan and uncovered cook down to a syrup, about 3 tb. Remove from heat and whisk in butter, prune puree and the soaked raisins.

For the almond creme, in a seperate bowl cream butter until fluffy. Beat in ground almonds and icing sugar. Whip in eggs, one at a time, beating hard after each addition. Stir in rum and flour. Spread prune filling on bottom of the tart shell, smoothing the top. Cover evenly with the almond cream and garnish with slices of pitted prunes. Bake in preheated 375 deg oven for 30 min or until a skewer inserted onto the centre comes out clean. Let cool and serve with a scoop of Armagnac ice cream. [ See next recipe.]

From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadain Cuisine. Posted by Jim Weller.

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