Prune Tart - red wine

Method

• Preheat the oven to 375F.
• In a medium saucepan, bring the wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat.
• Remove from heat; add the prunes, and let steep 10 minutes.
• Use a slotted spoon to transfer the prunes to a bowl.
• Return the liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes.
• Remove from heat.
• Meanwhile, roll out the puff pastry into a 12 x 18-inch rectangle.
• In a small bowl, combine the remaining 2 tablespoons sugar and the orange zest; sprinkle evenly over the pastry.
• Arrange the prunes in rows over the pastry, leaving a 1-inch border on all sides.
• In a small bowl, whisk together the egg and cream; brush on the edges of the pastry.
• Bake until the crust is golden, about 20 minutes, rotating the pan and brushing the tart with reserved cooking liquid halfway through.
• Remove from the oven; let cool slightly.
• Serve warm.