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Prune and Almond Tart

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Categories: Cakes/pies, Sweet
Type: Desserts and Baked Goods

A fabulous combination of fruit and nuts

Prep Time: prep 20 mins, plus chilling

Cooking Time: cook 50 mins

Serves: makes 8 servings

Ingredients:

For the pastry

  • 1 1 / 4 cups all-purpose flour
  • 1 tbsp sugar
  • 1 / 4 tsp salt
  • 6 tbsp butter, chilled, cut into cubes
  • 1 large egg yolk beaten with 1 1 / 2 tbsp cold water

For the filling

  • 1 cup pitted dried plums (prunes)
  • 2 tbsp brandy
  • 1 cup toasted blanched almonds
  • 2 / 3 cup sugar
  • 1 / 2 cup heavy cream
  • 2 large eggs plus 1 large egg yolk
  • grated zest of 1 / 2 orange
  • 1 / 4 tsp almond extract
Prune and Almond Tart photo

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Directions:

  1. Pulse the flour and sugar in a food processor to combine; add the butter and pulse until the mixture resembles bread crumbs. Add the yolk, then pulse just until the pastry begins to clump together. Roll out on a floured surface into a 1/8in (3mm) thick round. Line the tart pan with the dough. Cover with plastic wrap and refrigerate for 30 minutes.
  2. Meanwhile, place the plums in a saucepan with water to barely cover, and add the brandy. Simmer over low heat for 5 minutes, or until the plums are plumped. Let cool.
  3. Preheat the oven to 400°F (200°C). Line the tart pan with wax paper and fill with baking beans. Bake for 10 minutes, or until the pastry looks set. Remove the paper and beans, then bake for 10 minutes more, or until the pastry is browned. Transfer the pan to a rack and cool.
  4. Process1/2 cup of the almonds and the sugar until finely ground. Add the remaining ingredients and process until smooth.
  5. Drain the prunes. Pour the almond cream into the cooled pastry and arrange the prunes on top. Sprinkle with the remaining almonds.
  6. Bake 30 mins in a 350°F (180°C) oven, or until the filling is set and golden brown. Cool, remove the sides of the pan, slice, and serve.
Tips:
  • prep 20 mins, plus chilling; cook 50 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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