Dessert

h4. Ideal for ending a meal with a little acid flavour h5. First step, pre-cook the pastry. * Preheat the oven at 180°. Cover with flour and roll out the pastry in the desired dimensions. In a buttered pie dish spread the dough and prick it with a fork. Put a disc of greaseproof paper on the bottom and cover with dried peas. Cook for about 20 min. Allow to cool. Take away the paper and the dried vegetables from the bottom of the tart. h5. Second step, prepare the cream with 2 lemons. * Grate finely the peel and press the juice of two lemons. In a bowl mix 100g of sugar, 3 tbsp of flour and 2 eggs until the mixture is smooth and homogeneous. Add 50g of butter whilst whisking, then the zest and the juice of the lemons. h5. Last step, the cooking * Fill the bottom of the tart with this preparation. Smooth the surface with the aid of a spatula and cook in the oven for about 30 minutes. Remove from the oven, allow to cool and place in the refrigerator.* h4. Enjoy the treat ! _The eggs, the sugar, the butter and the flour are not included in the pack._

The perfect prune tart to celebrate the Jeûne Genevois!

Ingredients:

• 1x shortcrust pastry (250 grammes)
• 300 grams prunes
• 50 grams sugar

1. On a floured work surface, roll out the shortcrust pastry into a 32 cm diameter disc. Line a tart tin with baking paper and arrange the pastry in the tin.
2. Prick the bottom with a fork and sprinkle with sugar. Preheat the oven to 220°C.
3. Wash the prunes, cut them into quarters and stone them.
4. Arrange the fruit quarters on the bottom of the cake in a rosette pattern and sprinkle the prunes with sugar.
5. Slide the pie into the bottom half of the oven and bake for about 30 minutes. Remove from the oven, let cool and then unmould before cooling on a wire rack.

Want a MagicTip ? We like to serve this pie with whipped cream or vanilla ice cream ;)

N.B.: the sugar is not included in this recipe pack