Prune Frangipane Tart

In microwave-safe bowl, combine Sunsweet Pitted Amaz!n Prunes, brandy and 1/2 cup water; microwave on high for about 2 minutes or until prunes are steaming and plump. Let cool; set aside.

Pastry: In food processor, combine butter and icing sugar; pulse until smooth and pale. Add egg yolks and vanilla; pulse until combined. Gradually add flour, pulsing just until well blended. Press dough into a disc, cover in plastic wrap and refrigerate for 20 minutes.

Frangipane: Using electric mixer, beat butter, sugar and orange zest; beat in eggs, almonds, flour and baking powder.

Preheat oven to 350°F. Lightly grease 9-inch springform tart pan. On lightly floured surface, roll out pastry into a circle large enough to fit into tart pan. Fill with Frangipane mixture.

Drain any excess liquid from prunes. Arrange prunes on tart. Bake for 35 to 40 minutes or until golden. Remove from oven; place on rack and let cool completely. Dust lightly with icing sugar (if using).