Apple and Prune Tart

125g unsalted butter, diced

1/2 cup caster sugar

1 1/2 cups plain flour

1 egg

2 eggs

1/2 cup milk

2/3 cup caster sugar

1 teaspoon vanilla essence

1 cup Angas Park Pitted Prunes, quartered

1 cup Angas Park Dried Apples, halved

Place butter and sugar in a food processor and process until smooth. Add flour and egg and process until mixture forms a ball. Press into a well-greased 18cm loose-bottomed flan tin. Blind bake in a pre-heated moderate oven (170ºC-190ºC) for 10 minutes.
Filling: Place eggs, milk, 1/3 cup of the sugar and vanilla in a bowl and whisk to combine. Spread fruit over the pastry and pour over the custard mixture. Sprinkle with remaining sugar.
Return to oven for 35-40 minutes or until custard has set. Cool before slicing. Serve with cream.