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
PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
- Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
- Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.
PRUNE AND NUT TART
Make and share this Prune and Nut Tart recipe from Food.com.
Provided by MarieRynr
Categories Tarts
Time 3h
Yield 8 serving(s)
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 pastry now for up to a month) You need to bake the pastry case blind before you add the filling.
- The best and easierst 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 and then put the pastry case in the freezer.
- Preheat the oven to 190*C (375*F).
- when the pastry case is rock solid, put it into 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 ove and bake for a further 5 minutes.
- For the filling, melt the butter and leave to cool a little.
- While this is happening, beat the eggs, 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 to 30 minutes until firm.
- Take it out, dust with some icing sugar and serve hot, cold or warm with creme fraiche or cream.
Nutrition Facts : Calories 550.5, Fat 30.9, SaturatedFat 14.4, Cholesterol 192.9, Sodium 130.1, Carbohydrate 62, Fiber 3.8, Sugar 37.2, Protein 10.2
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
SUGAR-GLAZED PRUNE TARTLETS
Categories Dessert Bake Christmas Quick & Easy Prune Winter Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 small pastries
Number Of Ingredients 6
Steps:
- Put oven rack in upper third of oven and preheat oven to 425°F. Butter a baking sheet.
- Unfold pastry sheet and cut into 9 (3-inch) squares, then arrange squares on baking sheet. Lightly brush squares with some of egg white. Toss prunes in remaining egg white. Arrange 3 prunes in center of each square, letting excess egg drip off and leaving about a 1/2-inch border around edge. Stir together sugar and cinnamon and sprinkle over tartlets.
- Bake until pastry is puffed and golden brown, 10 to 15 minutes. Transfer tartlets to a rack and cool to warm, about 10 minutes.
PRUNE AND WALNUT CRECENTS
Categories Food Processor Fruit Nut Dessert Bake Christmas Cream Cheese Prune Walnut Sherry Winter Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen small pastries
Number Of Ingredients 16
Steps:
- Make pastry dough:
- Pulse butter, cream cheese, sugar, salt, and flour in a food processor just until a dough forms. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough and form into 2 balls, then flatten each ball into a 6-inch disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling:
- Pulse walnuts, prunes, sugar, cinnamon, and Sherry in food processor until nuts are finely chopped and filling forms a thick paste.
- Form and bake crescents:
- Preheat oven to 375°F.
- Roll out 1 disk of dough (keep the other chilled) into a roughly 14-inch round (about 1/8 inch thick) on a lightly floured surface with a floured rolling pin. Cut out rounds with floured cookie cutter. Chill scraps.
- Put 1/2 teaspoon of filling in center of 1 dough round. Brush some of egg wash halfway around pastry, near edge, then fold dough over filling, forming a half-moon shape. Pinch edges to seal. Make more crescents in same manner, rerolling scraps (but only once).
- Arrange crescents 1/2 inch apart on 2 buttered large baking sheets and lightly brush tops with egg wash. Bake, 1 sheet at a time, in middle of oven until tops are pale golden, 15 to 20 minutes. Transfer to racks to cool.
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