Tarte Moirandelle aux Pruneaux

For the Pastry

• 1 lb (500 g) flour, sifted
• 8 oz (250

Put the flour in a large bowl. Make a well in the centre and pour in the eggs, salt and enough cream to make a dough, and add the butter bit by bit. Mix well, roll up and leave in the refrigerator for about 2 hours.

Roll out the pastry on a floured board and line a pie dish with about two thirds of it. Squash some of the prunes together and put them in the pie shell. Arrange the rest of