Recipe adapted from this site: http://www.taste.com.au/recipes/20098/prune+armagnac+and+almond+tart
Ingredients
180g (about 20) pitted prunes
1/3 cup (80ml) Armagnac or brandy
1 1/2 cups (225g) plain flour
1/4 cup (45g) pure icing sugar
125g chilled unsalted butter, chopped
2 egg yolks
3 eggs, lightly whisked
1/2 cup (100g) caster sugar
1/2 cup (125ml) cream
1/2 cup (55g) almond meal
2 tbs flaked almonds
Icing sugar, to dust
Creme fraiche, to serve
Method:
Place prunes and Armagnac in a small bowl. Cover with plastic wrap and set aside overnight to soak. Drain prunes, reserving the liquid.
Place the flour and icing sugar in the bowl of a food processor and process briefly to combine. Add the butter and process until mixture resembles fine breadcrumbs. Add the egg yolks and process until mixture just comes together. Shape into a disc, cover and refrigerate for 30 minutes to rest.
Use a rolling pin to roll pastry into a 5mm-thick disc. Line a 23cm (base measurement) fluted tart tin with removable base with the pastry. Press pastry into base and sides, trimming any excess. Cover and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights, dried beans or rice. Bake for 15 minutes or until almost set. Remove paper and weights. Bake for a further 8 minutes or until golden. Remove from oven and set aside to cool.
Reduce oven to 180°C. Combine the eggs, sugar, cream and reserved prune liquid in a medium bowl. Add the almond meal and stir to combine. Place tart case on an oven tray, arrange prunes in base of tart case, pour over egg mixture and sprinkle with flaked almonds. Cook for 30-35 minutes or until golden brown and set. Serve warm or at room temperature dusted with icing sugar and with creme fraiche.
180g (about 20) pitted prunes
1/3 cup (80ml) Armagnac or brandy
1 1/2 cups (225g) plain flour
1/4 cup (45g) pure icing sugar
125g chilled unsalted butter, chopped
2 egg yolks
3 eggs, lightly whisked1/2 cup (100g) caster sugar
1/2 cup (125ml) cream
1/2 cup (55g) almond meal
2 tbs flaked almonds
Icing sugar, to dust
Creme fraiche, to serve
Method:
Place prunes and Armagnac in a small bowl. Cover with plastic wrap and set aside overnight to soak. Drain prunes, reserving the liquid.
Place the flour and icing sugar in the bowl of a food processor and process briefly to combine. Add the butter and process until mixture resembles fine breadcrumbs. Add the egg yolks and process until mixture just comes together. Shape into a disc, cover and refrigerate for 30 minutes to rest.
Use a rolling pin to roll pastry into a 5mm-thick disc. Line a 23cm (base measurement) fluted tart tin with removable base with the pastry. Press pastry into base and sides, trimming any excess. Cover and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights, dried beans or rice. Bake for 15 minutes or until almost set. Remove paper and weights. Bake for a further 8 minutes or until golden. Remove from oven and set aside to cool.
Reduce oven to 180°C. Combine the eggs, sugar, cream and reserved prune liquid in a medium bowl. Add the almond meal and stir to combine. Place tart case on an oven tray, arrange prunes in base of tart case, pour over egg mixture and sprinkle with flaked almonds. Cook for 30-35 minutes or until golden brown and set. Serve warm or at room temperature dusted with icing sugar and with creme fraiche.
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