Pies, Puddings and Pottages

Preheat the oven to 170C/325F/gas 3.

Grease the tart tin with butter.

To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.

Add the butter and then rub it in (or process if using food processor) until the mixture resembles fine breadcrumbs.

Break the egg into a cup and add 2 tbsp ice cold water and whisk together.

Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.

Wrap the dough in clingfilm and place in the fridge for 30 minutes.

Roll out the pastry on a lightly floured work surface and line the tart tin with it.

Scrunch up a piece of greaseproof paper, unfold, place in the tart tin and fill with baking beans.

Blind bake in the preheated oven for 15 minutes.

Take out of the oven, remove the paper and baking beans and brush with the beaten egg.

Return to the oven for a further 10 minutes or until the pastry is cooked through and the egg glaze is dry.

Remove from the oven and allow to cool thoroughly.

Reduce the oven temperature to 160C/315F/gas 2 ½.

Place the prunes and wine in the saucepan, bring to the boil and simmer for 15 minutes until tender and the wine has mostly been absorbed by the prunes. Remove from the heat and allow to cool a little.

Place the prunes and wine in the food processor and process to a purée.

Transfer the prune purée into the mixing bowl and add the breadcrumbs, sugar, spices and rose water and beat together until all the ingredients are fully incorporated.

Place the paste in the tart shell, place in the oven and bake for 20 minutes.

Remove from the oven and allow to cool completely before dusting with icing sugar.