1 1/2 cups enriched flour
1/4 cup sugar
1/2 tsp. salt
1/2 cup butter (1 stick VERY COLD, cut into small squares–a rough cut will do)

In separate small bowl, mix one egg yolk with 2 T. milk. Add to above mixture. Stir with fork until dough holds together and egg is totally mixed, but don't over mix.

Press dough into bottom and sides of ungreased 11" tart pan (with removable bottom).

Sprinkle dough with 1/4 cup graham cracker or plain (non-seasoned) bread crumbs and place in refrigerator. Preheat oven to 375 degrees F. Wash and dry about 25 fresh prunes. Cut in half. Pits will come out easily. Sprinkle prunes with 1 T. fresh lemon juice. When ready, remove tart dough from refrigerator. Lay prunes in circular fashion, starting from the center, overlapping if they are large. Sprinkle fruit with 1/2 cup sugar mixed with 1 tsp. cinnamon. Bake for 45 to 60 minutes, or when dough has gotten puffy and brown, and the prunes are a nice brown color. (It is better to overbake a bit than to have a raw middle!)

From Larissa Looby, St. Mark's Church, Bethesda, MD