Tarte Aux Pruneaux Prune Tart Gascogny Recipes

TARTE AUX PRUNEAUX (PRUNE TART --GASCOGNY)

Tarte Aux Pruneaux (Prune Tart --Gascogny) image

Make and share this Tarte Aux Pruneaux (Prune Tart --Gascogny) recipe from Food.com.

Provided by Chef Kate

Categories Dessert

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups unbleached all-purpose flour, unbleached
1/4 teaspoon salt
12 tablespoons unsalted butter, unsalted, room temperature
2 -3 tablespoons water
3 cups prunes, pitted
1/2 lemon, juice of
12 tablespoons unsalted butter, unsalted, at room temperature
1 cup confectioners' sugar
3 eggs
1/4 cup flour
1 1/2 cups fine ground almonds, finely ground
1/4 cup armagnac
1/3 cup apricot preserves, warmed

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.

Nutrition Facts : Calories 779.8, Fat 46, SaturatedFat 23.3, Cholesterol 170.9, Sodium 111.2, Carbohydrate 89, Fiber 7.4, Sugar 45.1, Protein 10.8

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