adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prune, Armagnac and almond tart
Prune, Armagnac and almond tart
0 Likes
Prep Time:
430 minutes
Cook Time:
55 minutes
Total Time:
485 minutes
Ingredients:
  • 180g (about 20) pitted prunes
  • 80ml armagnac
  • 225g plain flour
  • 45g icing sugar
  • 125g chilled unsalted butter, chopped
  • 2 egg yolks
  • 3 eggs, lightly whisked
  • 100g caster sugar
  • 125ml cream
  • 55g almond meal
  • 40.00 ml flaked almonds
  • Icing sugar, to dust
  • Creme fraiche, to serve
Instructions:
  • Combine luscious prunes and aromatic Armagnac in a small bowl, covering it with plastic wrap to let them steep overnight. The next day, strain prunes, saving the flavorful liquid for later use.
  • Combine flour and icing sugar in a food processor until mixed. Add butter and process until it resembles fine breadcrumbs. Mix in egg yolks until just combined. Shape into a disc, cover, and refrigerate for 30 minutes.
  • Roll the pastry into a 5mm-thick disc using a rolling pin. Line a 23cm fluted tart tin with removable base with the pastry, pressing it into the base and sides and trimming any excess. Cover and chill in the fridge for 30 minutes.
  • Preheat oven to 200°C. Line pastry with parchment paper and weigh it down with baking stones, dried beans, or rice. Bake for 15 minutes until nearly firm. Remove paper and weights, then bake for an additional 8 minutes until golden. Cool before using.
  • Lower oven temperature to 180°C. Mix eggs, sugar, cream, and reserved prune liquid in a medium bowl. Stir in almond meal. Put tart case on an oven tray, arrange prunes, pour over egg mixture, and sprinkle with flaked almonds. Bake for 30-35 minutes until golden brown and set. Serve warm or at room temperature dusted with icing sugar and creme fraiche.

Similar Recipes