Prune Tart Dessert Recipe Ideas

PRUNE TART | DESSERT RECIPE IDEAS

Steps:

• If the prunes have stones, remove them and try to remove some of the kernels using a nutcracker. The stones are hard to crack so never mind if you can't get them out. Soak the prunes in water overnight with the lemon juice, cinnamon and rosemary.
• Strain the prunes and reserve 250 ml (9 fl oz/1 cup) of the soaking water. In a medium saucepan, bring the prunes and reserved water to a simmer over low heat with the brown sugar. Simmer for about 30-45 minutes or until the liquid has reduced and is as thick as jam.
• Allow the prunes to cool, then purée them in a blender or food processor. If the purée is too runny at this point, you can put it back in the saucepan over low heat to reduce it a bit further. If you do this, let it cool again before further use. It will become more solid when it has cooled. The consistency should be very thick, not runny; when stirring through the prunes, the base of the saucepan should be visible.
• Preheat the oven to 160°C (315°F).
• While the prune purée cools completely, make the shortcrust pastry case as instructed. If you plan to make a lid, cut the dough in half and return the second half to the fridge until ready to make the lid.
• Pat the pastry down on a lightly floured work surface using a rolling pin and then start rolling. If the pastry cracks, knead it a bit to make it more elastic, then shape it into a ball and roll out to about 2 mm (1/16 inch) thickness.
• Gently turn the pastry over the tart tin or pie plate and allow it to sink in. Trim off the excess pastry.
• If you are not using a pastry lid or lattice top, you may blind bake the pastry for 25 minutes, and then fill it with the prunes.
• When ready to fill, spread the prune purée into the pastry casing and then egg wash the rim to attach the lid, if you are making one.
• Roll out the remaining pastry and cut a round the same size as the pie plate or tart tin. With the pastry laid on baking paper, you can cut out fancy shapes or make ribbons for a lattice top if you prefer.
• Carefully, yet swiftly, lift the pastry lid off the baking paper, laying it over the tart. Trim off any excess pastry when needed, then crimp the edges either with your fingers, or with a pastry jigger or stamp.
• Bake the tart in the middle of the oven for 40-50 minutes or until nicely golden brown. If you have not added a lid, bake it for 20-25 minutes only. Let the tart cool completely before serving.
• Soak the saffron in the water so it can give off its colour. Cut the butter into small pieces.
• Put the flour into a food processor and add the butter, sugar and salt. Pulse for 8 seconds until the mixture looks like breadcrumbs. To mix by hand, simply use a blunt knife, cutting the knife through the butter and flour to work them together.
• Add the saffron water and egg yolk and pulse until you get big lumps, then turn the pastry onto a lightly floured work surface and knead briefly until smooth.
• Wrap the pastry in plastic wrap and refrigerate for at least 30 minutes or until you are ready to use it.
• Turn the dough out onto a lightly floured work surface and knead and press the dough into a flat disc, then roll it out to a circle larger than the base of the tart tin.
• Place the pastry over the tart tin and let it sink in, pushing it nicely into the corners, then cut off the excess pastry and prick the pastry with a fork, making sure you don't pierce through it.
• To blind bake, preheat the oven to 180°C (350°F). Line the pastry with baking paper and weigh it down with baking beads, rice or dried beans. Bake for 25 minutes, remove the weights, then fill and bake at the required temperature.

FINNISH PRUNE TARTS

Steps:

• Blend dough ingredients with pastry blender.
• Add milk to soften as needed.
• Should make into 4 small or 2 large balls.
• Cover and chill dough overnight.
• Cook the prunes in water until soft.
• Drain.
• Press prunes through wire strainer or pureed in blender.
• Add the sugar and mix well.
• Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
• Split each corner from the top to within 1/2 inch of the center.
• Fold one half of each corner to the center-- to form a star or pinwheel.
• Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart.
• Let stand 10 minutes before baking.
• Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale).
• Remove and cool on rack.

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.

FRANGIPANE-PRUNE TART

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.