Prune Tarts From The Campine
|Dry yeast||2 Tablespoon (2 Packages)|
|Lukewarm water||1 Cup (16 tbs)|
|Flour||5 Cup (80 tbs)|
|Melted butter||6 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
|Pitted dried prunes||1⁄2 Pound, soaked overnight in water to cover|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
Prepare the pastry as described in the recipe for Pie from Limburg, adding the cinnamon when the butter is added.
Let the dough rise as directed there.
Cook the prunes, covered, in their soaking water with the brown sugar and cinnamon for 30 minutes or until tender.
Drain and force the prunes through a sieve.
Divide the pastry in half and roll each half out to a 1/4 inch thickness.
Line the bottom and sides of 2 buttered pie tins with the pastry and prick with a fork.
Brush each tart with beaten egg and let stand 30 minutes.
Spread the cakes with the prune mixture and sprinkle with sugar.
Bake in a preheated 400° oven for 25 minutes.
Cool the tarts on wire racks.