The fairy Melusine, condemned to become part-woman, part-serpent every Saturday and stay out of sight of her husband, gets a little bored on her French estate. What better way of passing the time than to make this delicious pastry to add some magic to her day?
- Yield: 6 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 45 Minutes
- 7 oz pitted prunes
- 1 egg + 1 egg yolk for glazing
- 3½ oz superfine sugar + 1 Tbsp for prunes
- 4½ oz butter, softened
- 9 oz fl our + extra for work surface
- 1 tsp baking powder
- 1 pinch salt
- Soak the prunes in a bowl of lukewarm water for 30 minutes. Beat 1 egg with the 3½ oz sugar in a bowl until the mixture becomes pale, then add the butter and mix together vigorously. Sift the flour, baking powder, and salt, then add to the first mixture and mix again. Shape the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
- Meanwhile, drain the prunes and place them with 1 tablespoon sugar in a saucepan over low heat. Let them cook for 15 minutes, mashing them roughly with a fork.
- Preheat the oven to 375°F. Take the ball of dough out of the refrigerator and divide it into two equal portions. Roll out each portion on a floured work surface using a rolling pin to make two circles about 8 inches in diameter.
- Place a sheet of parchment paper on a baking sheet and place the first circle of pastry on top. Spread the cooked prunes over the circle to about 5/8 inch inside the edge.
- Brush around the edge with a little water, then cover with the second circle of pastry. Press the edges down lightly to seal them as well as you can so the prune mixture can’t escape (use the tines of a fork if you need to). Brush the top with beaten egg yolk and bake for 30 minutes. Allow it to cool completely, then enjoy under the midnight sun.