Galette aux Pruneaux

Make the pie pastry: sift the flour on to a work surface and make a large well. Pound the butter to soften. Put the butter, egg, egg yolk, brandy and salt in the well and work with the fingertips of one hand until partly mixed. Gradually draw in the flour, pulling the dough into large crumbs with the fingertips of both hands. If the crumbs are dry, sprinkle with just enough water to moisten. Pr