Prune And Almond Tart Recipes
PRUNE AND ALMOND TART
Until my move to France, I really didn't feel one way or the other about prunes. But as I've traveled the country, I've discovered the wonders of this rich dried fruit. Something happens to the prunes in this tart as they bake, turning them into almost a sweet, compact candy. Be sure to make a good, strong tea (I used about one tablespoon of loose Earl Grey tea leaves to the two cups of water) for soaking the prunes.
Provided by Patricia Wells
Categories dessert
Time 1h45m
Yield Eight servings
Number Of Ingredients 9
Steps:
- At least one hour before preparing the tart, pour the hot tea over the prunes and set aside to marinate.
- Preheat the oven to 375 degrees.
- Prepare the cream filling. In a spice grinder or the bowl of a food processor, grind the almonds to a fine powder. Thoroughly blend the almonds with the egg, sugar, brandy and cream. The mixture should be very smooth.
- Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled, prebaked tart shell. This will seem like a lot of prunes, and you may have to arrange them in two layers. Pour the cream filling over the prunes and place the tart in the center of the oven.
- Bake until the cream filling has set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle with confectioners' sugar.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 124 milligrams, Sugar 10 grams, TransFat 0 grams
PRUNE, CHOCOLATE AND ALMOND TART
Make and share this Prune, Chocolate and Almond Tart recipe from Food.com.
Provided by Laka
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Line a 30 cm tart tin with pastry and prick with a fork. Bake blind in the oven at 180°C for 15 minutes or until done.
- Meanwhile tip the prunes, demerarra sugar and wine in a saucepan and simmer for 5 - 10 minutes or until the prunes have absorbed the wine. Set aside to cool, then stuff each prune with broken chocolate.
- Cream the butter and sugar until pale, beat in the eggs one at a time until well incorporated.
- Stir in the ground almonds.
- Spoon the almond filling into the cooked shell and scatter around the prunes, pressing down lightly. Bake the tart in the oven at 180°C for 20 - 30 minutes or until coloured.
- Cool in the tin for 10 minutes before removing the tart. Sprinkle with ground cinnamon.
Nutrition Facts : Calories 722.6, Fat 47.7, SaturatedFat 18.6, Cholesterol 86.6, Sodium 396.9, Carbohydrate 68, Fiber 8.8, Sugar 29.5, Protein 11
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PRUNE AND ALMOND TART | DESSERT RECIPES | HOUSE & GARDEN
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Servings 6Published 2016-04-21Estimated Reading Time 2 mins
- For the pastry, put the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the sugar, vanilla and egg yolk and whizz again.
- Roll the pastry out on a lightly floured surface, then use it to line a 24cm tart tin. Put in the freezer for 15 minutes or the fridge for 45 minutes to firm up.
- For the filling, put the prunes into a small saucepan and cover with the brandy. Set over a low heat and warm without bringing to the boil. Remove from the heat and leave the prunes to soak in the alcohol for about 45 minutes.
- Beat the eggs, then whisk in the vanilla extract, almonds, butter, sugar and cream. Add 3 tablespoons of the Armagnac soaking liquid. Lift the prunes out of the soaking liquid, shaking off any excess, and place in the tart case in 2 concentric circles.
- Heat the oven to 180˚C/mark 4. Bake the tart for 30 minutes. The top should be puffed up and golden. Remove from the oven and leave to cool a little - it's nice warm.
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