Prune Custard Tart Recipes

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.

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.

Steps:

• Cover prunes with port and soak overnight, or simmer 5-10 minutes. The prunes should still retain their shape. Drain, and with sharp, pointed knife, pit prunes. Replace pits with whole almonds. Place prunes in baking dish. Beat egg yolks with sugar until thick and light. Heat cream and stir into egg yolk mixture. Beat in vanilla. Beat egg whites until stiff peak forms. Fold into custard. Pour custard over prunes. Bake in a 325°F. oven, or until custard is set. Chill. At serving time, decorate with whipped cream forced through a decorating tube.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
• Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.