Prune And Almond Tart Recipes

FRANGIPANE-PRUNE TART

Steps:

• Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
• Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
• Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.

PRUNE AND ARMAGNAC TART

Steps:

• Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour.
• For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.
• Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough.
• Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes.
• Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened.
• Roll out the pastry onto a lightly floured surface to a thickness of 3mm.
• Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry.
• Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case.
• Preheat the oven to 190C/170C Fan/Gas 5.
• For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac.
• Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid).
• Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges.
• Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy.
• When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup.
• Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar.
• Serve the tart hot or warm with the Armagnac cream.

PRUNE & CHOCOLATE TORTE

Steps:

• Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
• Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
• Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
• Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.

PRUNE AND ALMOND TART

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.