Plums, plums, plums, and a tart

As I'm in the dark all month due to some serious renovation, I'm also in the comfort of no strangers for cooking extra muros. After a walk through an orchard where the prune trees were shedding their fruit on a dark and rainy Sunday, I went to my sister's. I looked into the family fridge. Ouch. No eggs, only cream, no full cream milk or cottage cheese. We managed a prune tart just the same. I had brought my own flour and sugar.

Crust (pâte sablée) from Taty's booklet Tartes et légumineuses (2006).

175 g flour
75 g ground almonds
125 g butter
50 g sugar (unrefined)
pinch of salt
2 egg yolks (note: I did not add these)

Mix together, if possible, let rest in the fridge for 30 minutes, but since Jason Epstein's Eating I don't bother with that. Needed a bit more flour to have a crust that I could transfer to the oven tin.

Prunes in all varieties -egg-shaped, round, green, yellow and red and purple, halved, were ready. Then a short adventure began. What to glean in a strange kitchen?

I combined 1 egg yolk, cream, a bit of semi-skimmed milk, and 1 tablespoon of sugar. And a teaspoon of a liquor made of prunes. First put the prunes on the crust, insides up. Then pour liquid.

This liquid took ages to bake, so we had to bake slowly and for a long time and at a lower temperature. Especially when using wholewheat flour, mind the temperature so as not to burn the crust. Despite the liquid from the prunes, the filling sets, but more so when the tart is cooling off.

Seriously, how much fresher than fresh could this prune tart be?