Vínarterta

Method

1. Put 90 g of pitted prunes in a small saucepan with 100 ml of water, bring to a simmer and cook covered over low heat for 15 minutes, until the fruit is completely soft and the water almost gone.
2. Mash the prunes to a coarse purée with a fork or wooden spoon, then stir in 15 g of caster sugar, 0.25 tsp of ground cinnamon, 0.25 tsp of ground cardamom and 0.25 tsp of vanilla extract. Cook 3-4 minutes more, stirring, until the mixture holds its shape like a thick jam. Scrape into a bowl and cool completely.
3. Beat 28 g of softened butter with 25 g of caster sugar until pale and creamy, then beat in 1 egg yolk. Sift in 70 g of plain flour with 0.25 tsp of baking powder, 0.25 tsp of ground cardamom and 1 pinch of salt, add 1 tbsp of milk and bring together to a firm, smooth dough with your hands. Flatten to a disc, wrap and chill 30 minutes.