Ingredients

You'll need about 125gms of prunes or 16 to be precise. French D'Agen prunes (moistened with a little Armagnac from the region) are considered the best and if you can get them do they'll be worth the expense, if not don't worry whichever prune get you'll need to remove any stones and give them a splash of burnt brandy (pour a measure of brandy into a warm pot or pan and light it to burn of the harshness of the alcohol) leave the prunes to soak in ths and cool before using. I used a little 'Sloe Sherry" on Californian Prunes, if you don't use alcohol strong tea goes well with prunes.
Now that we've got the prunes sorted, we've got the rest of the tart to complete, for the base use a half batch of our Sweet Pastry

Sweet Pastry Recipe
240gms plain flour
150gms butter
90gms caster sugar
1 egg -beaten

Franipagne Ingredients - Filling

100gms butter softened
100gms icing sugar
2 eggs
100gms ground almonds.

Method:

Sweet Pastry Method
Dice the butter and rub it in with the flour until sandy crumbs form add the sugar and egg mix with a fork until the paste binds, you may have to add a couple of drops of cold water at this stage, once binded wrap the pastry in cling film and leave to rest in the fridge for an hour before using.

Franipagne Method - Filling
Frangipane~ almond paste. a staple recipe in the pastry kitchen and used in a variety of ways, most especially for Almond tart. Reading through Mrs Beeton's All About Cookery comparing christmas bakery recipes, in her method for Madiera cake she puts her butter and sugar in a bowl then going on to say -and with the hand beat it up to a very light cream, very sensible advice indeed for small quantities of butter sugar mixes, this is by far the fastest and most practical way to cream butter and sugar and involves the senses, and skips dragging out the electric mixer. Use softened butter working it against the sides of the bowl with the back of your hand it's soon ready for you to add the eggs one at a time working each in until you mix is light and fluffy again by this stage you just need to use your finger tips, the almonds will be worked in very easily and your mix will be ready.

Assembling the tart.
Preheat your oven to 170°C/320°F
Roll out the pastry on a lightly floured surface should be about 3mm thick and use to line a 23cm/9" tart tin there should be a slight over hang on the lip of the tin,this can be trimmed later. Line this with parchment paper and place a handful or two of baking beans into it. Blind bake for 10-12 mins until golden brown round the edges.you should have the smell baking filing the kitchen.
Remove from the oven take out the parchment paper and beans(keep for future uses).
Let the pastry cool then spoon in the frangipane mix.Gently push the prunes into the top of the filling.
Place the tart into the oven for 25~30mins until golden brown, just firm to touch in the center.Remove from the oven when done. Leave to cool,trim the edges with a sharp knife, dust with icing sugar.