Brew a very concentrated tea infusion.
Soak well-washed prunes in this tea for 12 hours.
Cut the butter into small pieces and mix with the flour. Add salt, powdered sugar, and just enough water to form a soft dough.
Shape into a ball without kneading and let it rest.
Pit the prunes (remove stones).
Roll out the dough to 3mm thickness.
Line a lightly buttered tart pan with the dough. Arrange the prunes tightly on top.
Bake in a very hot oven.
Once out of the oven, spread apricot marmalade, loosened with Cointreau, over the warm tart.
Enjoy this tart hot or cold.
Source: Les Bons Desserts by Claire Mignières.
