| 1 |
Place the prunes, water, 1/2 cup sugar, and the cinnamon stick in a small saucepan. Bring to a boil and reduce the heat to low. Simmer, covered, for 1 hour. Stir occasionally to prevent sticking and add a little more water if the prunes get too dry. Remove from the heat, discard the cinnamon stick, and let cool. |
| 2 |
Preheat the oven to 325 F. |
| 3 |
Roll out the dough into a circle, 1/4 inch thick, and transfer it to the prepared pan. Press the dough into the pan, trim and crimp the edges, and prick holes in the bottom with a fork. Cover with a clean kitchen towel or plastic wrap and let rise for 20 minutes in a warm spot. |
| 4 |
When the prunes have cooled to lukewarm, puree in a blender or food processor. Stir in the rum. |
| 5 |
Spread the prune mixture evenly over the dough and sprinkle with the remaining 1 tablespoon sugar. |
| 6 |
Bake until the pastry is nicely browned, 20 to 25 minutes. Serve lukewarm with a dollop of with cinnamon-flavored whipped cream. |
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