TARTE AUX PRUNEAUX (PRUNE TART --GASCOGNY)
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
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
PRUNE TART
Puff pastry forms the base for an easy-to-prepare topping of prunes stewed in red wine. Serve with creme fraiche or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium saucepan, bring wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat. Remove from heat; add prunes, and let steep 10 minutes. Use a slotted spoon to transfer prunes to a bowl. Return liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
- Meanwhile, roll out puff pastry into a 12-by-18-inch rectangle. In a small bowl, combine remaining 2 tablespoons sugar and orange zest; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush mixture on edges of pastry.
- Bake until crust is golden, about 20 minutes, rotating pan and brushing tart with reserved cooking liquid halfway through. Remove from oven; let cool slightly. Serve warm.
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