Glace Aux Pruneaux Recipes

TARTE AUX PRUNEAUX (PRUNE TART --GASCOGNY)

Steps:

• To make the crust.
• In a mixing bowl, combine the flour and salt.
• Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal.
• Add the water, drops at a time, until dough forms--add no more water than absolutely necessary.
• On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold.
• Lay the dough over the mold and gently press it into place on the bottom and sides.
• Remove any excess dough and refrigerate the tart mold for at least one hour.
• To make the Filling:.
• Place the prunes in a bowl and cover with hot water; add the lemon juice and allow prunes to stand for about half an hour or until plumped.
• Drain and set aside.
• Preheat oven to 400°F.
• In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat.
• Add the eggs one at a time, beating continuously.
• Fold in the flour and the ground almonds and mix gently but well.
• Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top.
• Bake for 30 to 35 minutes or until the surface turns golden brown.
• Remove from over and pour the Armagnac over the tart.
• Cool for a few minutes, then brush the top with the warm apricot preserves to glaze.
• Serve at room temperature.
• Note: If the edges of your tart brown too quickly place a ring of foil over the crust.

GLACE AUX PRUNEAUX (GASCON PRUNE ICE CREAM)

Steps:

• Ten days before you plan to serve the ice cream, combine the prunes and the Armagnac in a covered container and set in a cool place.
• When ready to make the ice cream, set aside 6 or 8 prunes.
• Place the remaining prunes and the Armagnac in a food process or blender and process to a corse puree and set aside.
• In a saucepan, combine milk and 2/3 of the sugar, bring just to the boil over medium heat, and remove from heat.
• Meanwhile, beat the remaining sugar with the egg yolks until pale yellow and thick (don't skimp on the stirring here).
• Slowly temper the yolk mixture with the milk/sugar mixture until combined in the saucepan.
• Return ot medium heat and cook, stirring constantly until mixture coats the back of a spoon (about 175 degrees on a candy thermometer).
• Remove from heat and allow to cool.
• When completely cool, stir in the prune mixture, and pour the combination into the bowl of an ice cream maker.
• Follow machine directions.
• Serve, garnishing with reserved prunes.