PRUNE TART
Puff pastry forms the base for an easy-to-prepare topping of prunes stewed in red wine. Serve with creme fraiche or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium saucepan, bring wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat. Remove from heat; add prunes, and let steep 10 minutes. Use a slotted spoon to transfer prunes to a bowl. Return liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
- Meanwhile, roll out puff pastry into a 12-by-18-inch rectangle. In a small bowl, combine remaining 2 tablespoons sugar and orange zest; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush mixture on edges of pastry.
- Bake until crust is golden, about 20 minutes, rotating pan and brushing tart with reserved cooking liquid halfway through. Remove from oven; let cool slightly. Serve warm.
FRANGIPANE-PRUNE TART
Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 1h
Yield 12 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
- Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
- Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams
PRUNE AND ARMAGNAC TART
Armagnac is a special-occasion tipple, so it's perfect at Christmas. Try it in this sensational dessert.
Provided by James Martin
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour.
- For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.
- Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough.
- Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes.
- Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened.
- Roll out the pastry onto a lightly floured surface to a thickness of 3mm.
- Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry.
- Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case.
- Preheat the oven to 190C/170C Fan/Gas 5.
- For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac.
- Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid).
- Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges.
- Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy.
- When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup.
- Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar.
- Serve the tart hot or warm with the Armagnac cream.
PRUNE & NUT TART
A tasty tart bursting with flavour, a real treat - the pastry can be mixed in minutes
Provided by Good Food team
Categories Dessert, Dinner
Time 3h
Number Of Ingredients 10
Steps:
- If you want to make the pastry by hand, beat the butter until it is smooth then mix in the icing sugar, one of the eggs and then add the flour. Or, put all the pastry ingredients (again 1 egg only) in the food processor with 2 tsp water and process just until they form a dough. Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up. (You can freeze the pastry now for up to a month.)
- You need to bake the pastry case blind before adding the filling. The best and easiest way to roll the pastry is between 2 floured pieces of cling film. Line a loose-bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper. Put your baking beans on the paper then put the pastry case in the freezer.
- Preheat the oven to 190C/gas 5/fan 170C.When the pastry case is rock solid (after about 1⁄2-1 hour), put it in the oven on a baking sheet. After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first (this makes sure you have no leaks later). Put back in the oven for a further 5 minutes.
- For the filling, melt the butter and leave it to cool a little.While this is happening, beat the eggs, then stir in the sugar and cooled butter. Scatter half the almonds in the base of the tart, then spread the prunes around. Pour the filling over evenly.
- Scatter the rest of the almonds over the top and bake for 20-30 minutes until firm. Take it out, dust over some icing sugar and serve hot, cold or warm with crème fraîche or cream.
Nutrition Facts : Calories 526 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
FINNISH PINWHEELS
When my sister was hosting an exchange student from Finland, she served these cookies I'd made to her guest. The young lady instantly recognized what they were. So I know they're still being made in our ancestors' country. -Ilona Barron, Ontonagon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 7 dozen.
Number Of Ingredients 16
Steps:
- In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool. , Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls. , Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 44mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PRUNE CUSTARD TART
Provided by Patricia Wells
Categories dessert
Time 1h
Yield Eight to 10 servings
Number Of Ingredients 8
Steps:
- Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate. (If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.)
- Preheat the oven to 375 degrees.
- Butter and flour a 10 1/2-inch straight-sided ceramic baking dish.
- Add one tablespoon of sugar to the marinated prunes and toss. Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
- Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended. Add the flour and mix well. Add the milk and mix well. Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
- Sprinkle with the remaining tablespoon of sugar and allow to cool. Serve at room temperature. This is just as delicious the next day.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 9 grams, TransFat 0 grams
PRUNE & CHOCOLATE TORTE
A dinner party favourite
Provided by Good Food team
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
- Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
- Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.
Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium
More about "prune tart recipes"
PRUNE FRANGIPANE TART VIDEO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 4 minsCategory Dessert
PRUNE TART | DESSERT RECIPE IDEAS | HOUSE & GARDEN
From houseandgarden.co.uk
PRUNE TARTS RECIPE | EAT SMARTER USA
From eatsmarter.com
JOULUTORTTU – FINNISH PRUNE TARTS – FINDING FEASTS
From findingfeasts.com.au
FRENCH PRUNE TART RECIPE | EAT SMARTER USA
From eatsmarter.com
PRUNE AND ALMOND TART | DESSERT RECIPES | HOUSE & GARDEN
From houseandgarden.co.uk
APPLE AND PRUNE TARTS • A FAMILY LIFESTYLE & FOOD BLOG
From juliehoagwriter.com
CHOCOLATE AND PRUNE TART RECIPE - BBC FOOD
From bbc.co.uk
PRUNE TARTS - RECIPES - COOKS.COM
From cooks.com
PRUNE TART RECIPE | EPICURIOUS
From epicurious.com
ZWETSCHKENWAIE - PRUNE PLUM TART WITH CUSTARD FILLING
From nickmalgieri.com
NORMA'S FINNISH PRUNE BUTTER TARTS
From finnishrecipess.blogspot.com
PRUNE TARTS - RECIPE - COOKS.COM
From cooks.com
PRUNE PLUM TART RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
PRUNE TART RECIPE : SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love