Rick Stein Prune And Almond Tart Recipes

PRUNE AND ALMOND TART

Prune And Almond Tart image

Until my move to France, I really didn't feel one way or the other about prunes. But as I've traveled the country, I've discovered the wonders of this rich dried fruit. Something happens to the prunes in this tart as they bake, turning them into almost a sweet, compact candy. Be sure to make a good, strong tea (I used about one tablespoon of loose Earl Grey tea leaves to the two cups of water) for soaking the prunes.

Provided by Patricia Wells

Categories dessert

Time 1h45m

Yield Eight servings

Number Of Ingredients 9

Ingredients

1 partially prebaked and cooled flaky sweet pastry shell
2 cups strong black tea
1 pound prunes, pitted
1/4 cup whole unblanched almonds
1 large egg, slightly beaten
5 tablespoons granulated sugar
2 tablespoons plum eau-de-vie or brandy
3/4 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

At least one hour before preparing the tart, pour the hot tea over the prunes and set aside to marinate.
Preheat the oven to 375 degrees.
Prepare the cream filling. In a spice grinder or the bowl of a food processor, grind the almonds to a fine powder. Thoroughly blend the almonds with the egg, sugar, brandy and cream. The mixture should be very smooth.
Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled, prebaked tart shell. This will seem like a lot of prunes, and you may have to arrange them in two layers. Pour the cream filling over the prunes and place the tart in the center of the oven.
Bake until the cream filling has set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle with confectioners' sugar.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 124 milligrams, Sugar 10 grams, TransFat 0 grams

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