Prune Tart

For the pastry case

• 450g/1lb plain flour
• 2 eggs, beaten

Sift the flour into a large bowl. Make a well in the centre and add the eggs, salt and enough cream to make a dough. 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 into the pie shell. Arrange the remaining