Apple and Prune Farmhouse Tart

For the yeasted crust:

• 1 tablespoon dry active yeast
• 1/4 cup whole milk
• heaping 1/8 teaspoons ground cardamom
• 1 tablespoon sugar
• 1 1/2 cup whole wheat pastry flour
• 1 large egg
• 3 tablespoons unsalted butter, softened
• two finger pinch of salt

For the filling:

• 2 ounces unsalted butter, softened, 1/4 cup
• 3 ounces sugar, 1/3 cup
• 1 large egg beaten
• 1 1/2 ounce whole wheat pastry flour, 1/3 cup plus 1 tablespoon
• 2 ounces finely ground almonds, 1/2 cup
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 ounces buttermilk, 1/4 cup
• 1/2 teaspoon salt
• 1 Granny Smith apple, cored and thinly sliced into half moons
• 3 ounces chopped prunes soaked in 1 tablespoon of armagnac for 30 minutes
• 2 tablespoons each cold butter cubed and sugar for dotting and dusting

1. For the crust: In a large mixing bowl whisk the yeast into the milk and let it dissolve. Add the the rest of the crust ingredients and using a wooden spoon mix the ingredients until they come together and form a ball.
2. Kneed the dough until it is smooth. Place it back into the mixing bowl and cover the bowl with a warm damp towel. Set the dough aside for an hour to rise.
3. At the end of the hour remove the dough from the bowl and kneed it once or twice to deflate it. It shouldn't have risen a whole bunch but will definitely have bubbles. Dust it with flour and shake off the excess.
4. Dust the countertop lightly with flour if the dough seems sticky. Using a rolling pin roll the dough out into a circle so it is an 1/8 inch thick. Using the rolling pin gently roll the dough around the pin for support and then unroll the dough into and 8 inch tart pan.
5. Lift the edges up and gently fit the dough into the tart pan pushing the dough down into the corners for a snug fit. Using a paring knife, running it along the rim of the tart pan, trim the dough even with the top of the pan. Set the crust aside.
6. Preheat the oven to 375 degrees. Clean out the bowl used for the crust and dry it.
7. For the filling: Place the sugar and butter into the mixing bowl and using a wooden spoon cream the butter and sugar. Add the egg, pastry flour, almonds, buttermilk, baking soda, baking powder, and salt. Stir with the spoon until smooth.
8. Place half the apple slices into the tart pan along with half of the prunes. Pour in the batter and smooth it with an offset spatula. Sprinkle the rest of the prunes over the top and then place the remaining apple slices attractively over the top. Place the tart on a sheet tray with sides. This tart will overflow. It is meant to it is what is going to give it part of its charm so you will definitely want to put it on a sheet tray.
9. Bake the tart in the oven for 25 minutes. At the end of 25 minutes sprinkle the 2 tablespoons of sugar over the tart and dot it with the 2 tablespoons of butter. Bake another 15 to 20 minutes or until it is nicely browned and set. Remove the tart from the oven to cool. As it cools run a paring knife around the outside edge to trim off the excess overflow.
10. The tart is best if it can rest for 3 to 4 hours before serving. The juices from the apple the armagnac and the prunes all leach out their wonderful flavor. Cut into wedges and serve with or without whipped cream.