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Walnut tart with prunes in armagnac
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Prep Time:
75 minutes
Cook Time:
35 minutes
Total Time:
110 minutes
Indulge in a decadent walnut and prune Armagnac tart for a truly delightful treat.
Ingredients:
  • 175g walnut
  • 2 eggs, plus 1 yolk mixed with milk
  • 440.00g caster sugar
  • 4.40 gm vanilla extract
  • Creme fraiche, to serve
  • 250g plain flour
  • 24.00 gm icing sugar, plus extra to dust
  • 175g cold unsalted butter, chopped
  • 1 egg, plus 1 extra yolk
  • 12 pitted prunes, soaked overnight in
  • 60ml armagnac
  • 1 vanilla bean, split, seeds scraped
Instructions:
  • In a food processor, combine flour, sugar, and a pinch of salt. Add butter and process until fine crumbs form. Add egg and yolk, pulse until a smooth ball of dough forms. Wrap in plastic and refrigerate for 30 minutes.
  • 1. Preheat the oven to 180°C. 2. Grease a 36cm x 11cm rectangular loose-bottomed tart pan. 3. Process nuts until coarsely ground in a food processor. 4. Add eggs, sugar, and vanilla to the processor and pulse until just combined. Avoid over-mixing.
  • Take dough out of the refrigerator and set aside one-third. Roll out the rest of the dough into a 5mm-thick 40cm x 15cm rectangle to line the pan. Fill with walnut mixture. Roll out the reserved dough into a 5mm-thick rectangle. Brush water on the edges of the tart, cover with the extra pastry, press edges to seal, trim excess, and brush the top with an egg and milk mixture. Bake until golden for 30-35 minutes.
  • Prepare the prunes by combining sugar, vanilla pod and seeds, and 1 cup (250ml) water in a pan over low heat. Stir until the sugar is dissolved. Increase the heat to medium and simmer for 5-6 minutes until the mixture is reduced. Add prunes and soaking liquid, then simmer over low heat for 3-4 minutes until the sauce thickens. Set aside for later use.
  • Allow the tart to cool in the pan on a rack for 10 minutes, then carefully remove and sprinkle with icing sugar. Slice the tart and enjoy it warm with prunes and a dollop of creme fraiche.

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