Lemon Prune Tart

I was in search of a delicious dessert using prunes- because old folks eat them all the time, and we always have tons in the dried fruit box. I came across a recipe for a lemon prune tart- sounded yummy, so I put it on the menu. When the time came to put it together, I realized how odd the recipe was, that I didn't have the time or the resources to make it, and so I came up with my own.

I used the custard from the "Fresh Lemon Bar" recipe in Cookies at the Academy (only the best cookie cookbook ever!), with a different crust, adapted it into pie form and added prunes. It turned out really good, and because it's such a good lemon bar recipe, you could make it with or without the prunes, or use another fruit instead.

Lemon Prune Tart
Makes 4 pies

Crust:
4 1/2 cups flour
2 cups powdered sugar
2 1/4 cups butter

Custard:
16 eggs
8 cups granulated sugar
1 1/2 cups lemon juice
zest of 4 lemons
dried prunes

confectioners' sugar for topping pies

Preheat oven to 375 degrees F.

Combine ingredients for crust in an electric mixer bowl and mix until a soft dough forms. Divide evenly between pie pans and press onto bottom and sides. Bake at 370 degrees for about 20 minutes, until golden browned. Cool.

Decrease oven temperature to 350 degrees

While crust bakes, combine eggs, sugar, lemon juice and zest and gently stir to blend all ingredients, do not beat.

 

Place prunes in cooled tart crusts, about 10-15 per pan,

and pour lemon custard over top. Bake at 350 degrees for about 18-22 minutes, until custard is set and lightly browned.

Sift confectioners' sugar over top and cut when cooled. Serve cool, or room temperature.

Enjoy your healthy-digestion dessert!