Almond tart with frangipan and Vin Santo prunes

For almond pastry

In a mixer, beat the butter and sugar until pale and free from lumps. Add egg and yolk and mix until combined. Combine flour, almond meal and salt and then add to the bowl, mixing until just incorporated and the mixture comes together to form a dough.

Transfer dough to a floured work bench and gently knead to a smooth ball. Do not overwork the pastry. Press down to form a disc, wrap in plastic and refrigerate for 30 minutes.

Grease a 24cm loose-bottomed tart tin. Roll out chilled pastry to about 5mm thickness and line tart tin with the pastry. Prick base of pastry with fork and refrigerate until required.

For frangipan 

In a mixer, cream the butter and sugar until pale and fluffy. Mix through almond meal and vanilla. Add egg and flour and mix until well combined. Refrigerate until required.

For Vin Santo prunes

In a heavy saucepan over low heat, mix water and sugar together until sugar is dissolved.

Increase heat to high and bring to the boil without stirring. Remove from heat, add Vin Santo and stir through. Add pitted prunes and soak them in this syrup for about 20 minutes. Drain, reserving syrup.

To assemble

Preheat oven to 160C (for fan-forced, or 170C for conventional).

Spread frangipan evenly over tart shell and place prunes on top, pressing lightly into frangipan mixture. Sprinkle with slivered almonds and bake for 35-55 minutes until golden brown and set.

To serve

Allow to cool in tin, dust with icing sugar and serve drizzled with Vin Santo syrup and whipped cream. 

This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store