Ingredients

• 1 3/4 cups (175g) walnuts
• 2 eggs, plus 1 yolk mixed with milk
• 1 cup (220g) caster sugar
• 1 teaspoon vanilla extract
• Creme fraiche, to serve

Pastry

• 1 2/3 cups (250g) plain flour
• 2 tablespoons icing sugar, plus extra to dust
• 175g cold unsalted butter, chopped
• 1 egg, plus 1 extra yolk

Armagnac prunes

• 12 pitted prunes, soaked overnight in
• 1/4 cup (60ml) armagnac or brandy
• 1 cup (220g) caster sugar
• 1 vanilla bean, split, seeds scraped

Method

• Step 1 For pastry, place flour, sugar and a pinch of salt in a food processor. Add butter and process to form fine crumbs. Add egg and yolk, then pulse until the mixture comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes.
• Step 2 Preheat oven to 180°C. Grease a 36cm x 11cm rectangular loose-bottomed tart pan. Pulse nuts in a processor to coarse crumbs. Add eggs, sugar and vanilla, then pulse to combine – don't over-mix.
• Step 3 Remove dough from fridge and set one-third aside. Roll out the remaining dough to a 5mm-thick 40cm x 15cm rectangle and use to line the pan. Fill with walnut mixture. Roll out reserved dough to a 5mm-thick rectangle. Brush edges of tart with water, then top with extra pastry, pressing edges to seal. Trim excess, then brush top with egg and milk mix. Bake for 30-35 minutes until golden.
• Step 4 Meanwhile for the prunes, place sugar, vanilla pod and seeds and 1 cup (250ml) water in a pan over low heat. Stir to dissolve sugar. Turn heat to medium and simmer for 5-6 minutes until reduced. Add prunes and soaking liquid, then cook over low heat for 3-4 minutes until syrupy. Set aside until needed.
• Step 5 Cool the tart in the pan on a rack for 10 minutes, then remove from pan and dust with icing sugar. Slice the tart and serve warm with some of the prunes and a dollop of creme fraiche.