Prune Tart (Tarte Aux Pruneaux) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||||
| INGREDIENTS: | ||
| 1 quantity pate sucree pastry, chilled | 2 tablespoons cognac or good brandy | 225gm/8 oz prunes, stoned |
| 3 large eggs | 60gm/2 oz caster sugar | 125ml/4 fl oz double cream |
| 85gm/3 oz ground almonds | 2 tablespoons orange-flower water | 25gm/1 oz butter, melted |
| 1/2 teaspoon vanilla essence | whipped cream or creme fraiche, to serve (optional) | |
| 1 | Preheat the oven to 200C/400F/gas mark 6. Roll the pastry out on a lightly floured board to fit a greased 23cm/9-in loose-bottomed flan tin. Lift the pastry into the tin, trim the edge and refrigerate for 10 minutes. |
| 2 | If the prune feel firm, cover them with hot water and soak for 15 minutes, then drain and pat dry with kitchen paper. Beat the eggs lightly with a ballon whisk in a bowl. Add the sugar, cream, almonds, orange-flower water, butter and vanilla and beat well until smooth. |
| 3 | Place the prunes on the pastry and pour the egg mixture on top. Bake for 25-30 minutes until golden brown and firm in the middle. Sprinkle with cognac and cool on a wire rack. Serve plain or with cream or creme fraiche. |