| | Directions | | Place flour, sugar, salt and cinnamon in 5 qt. mixing bowl. Cut butter into 1/4" cubes. Coat butter pieces in the dry ingredients and blend until the consistency of coarse meal. Press dough into an 11" tart form with a removable bottom. Place parchment in shell and weight down with dried beans. Par-bake shell about 20 minutes in preheated 350° oven. Remove beans and parchment. Bake an additional 5 minutes. (If tart dough clings to parchment, it needs a few more minutes to bake with weights). Meanwhile, place almonds and powdered sugar in food processor and pulverize completely, then set aside. Cream together cream cheese, butter and sugar. Add eggs and vanilla extract and beat until smooth. Fold in prunes and reserved almonds, then pour into the pre-baked tart shell. Bake 35 minutes 350°F. |
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| Ingredients | | - |  | 9 tablespoons butter |
| - | | 1 cup flour |
| - | | 1/4 cup powdered sugar |
| - | | pinch cinnamon |
| - | | pinch salt |
| - | | 3/4 cup blanched almonds |
| - | | 1 tablespoon powdered sugar |
| - | | 1 1/4 cups cream cheese or neufchatel |
| - | | 10 tablespoons butter |
| - | | 3/4 cup sugar |
| - | | 2 eggs (Large) |
| - | | 1 egg yolk |
| - | | 1 teaspoon vanilla extract (optional: or almond extract) |
| - | | 3/4 cup chopped prunes |
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