200 gmpitted prunes150 mlArmagnac or CognacThinly peeled rind and juiceof 1 lemon2 375gmpuff pastry sheets (see note)For brushing:eggwashFrangipane150 gmcaster sugar130 gmsoftened butterFinely grated rindof 1 orange and 1 lemonScraped seedsof 1 vanilla bean2eggs200 gmground almonds30 mlArmagnac or Cognac30 gmplain flour
Preheat oven to 180C. Simmer prunes, Armagnac, lemon rind and juice in a small saucepan over low heat until prunes are plump. Remove from heat and set aside to cool.
Meanwhile, for frangipane, beat sugar, butter, orange and lemon rinds and vanilla seeds in an electric mixer until pale and fluffy (6-8 minutes). Add eggs one at a time, beating well after each addition. Add almond and Armagnac, mix to combine, then stir in flour.
Drain 8 prunes from Armagnac mixture, coarsely chop and fold into frangipane mixture.
Cut a 24cm-diameter round from one pastry sheet, place on an oven tray lined with baking paper. Spread frangipane mixture over pastry, mounding in centre and leaving a 2cm border. Brush edges with eggwash, place remaining pastry sheet over and press to seal. Trim edges to form a 24cm-diameter round, then press edges with a fork. Brush with eggwash, pierce a 5mm hole in centre and refrigerate for 30 minutes. Brush with eggwash again, then lightly score pastry at intervals with a knife, scoring from hole in centre in a curve down to the base. Bake until puffed and dark golden (25-30 minutes), stand for 10 minutes and serve warm with prunes in Armagnac.
Note We use Carême puff pastry, which comes in
pre-rolled 375gm sheets. If unavailable, substitute another butter