VINARTERTA
In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 15
Steps:
- Make the cake: Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. With machine running, add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
- Reduce speed to low. Working in batches, add flour mixture to butter mixture, alternating once with milk, beginning and ending with flour. Mix until dough is smooth. Refrigerate for 30 minutes.
- Make the filling: Combine prunes and water in a medium saucepan. Bring to a boil, reduce heat, and simmer until prunes are tender, about 15 minutes. Strain, reserving liquid. Coarsely chop prunes in a food processor, and return to saucepan with reserved liquid and the granulated sugar. Cook over medium heat until mixture is thick, about 15 minutes. Add vanilla, salt, and cardamom. Refrigerate until slightly firm, about 30 minutes.
- Preheat oven to 375 degrees. Turn out dough onto a lightly floured surface. Divide into 7 equal pieces (about 6 ounces each). Roll each piece into a 10-inch round, and cut into a 9-inch circle using the bottom of a 9-inch cake pan as your guide. Place 1 dough circle on a baking sheet, and bake until edges are golden, about 14 minutes. Transfer to a wire rack, and let cool. Repeat with remaining 6 dough circles.
- To assemble: Spread about 3/4 cup prune filling evenly onto 1 cake circle. Top with another circle, and continue until all 7 layers have been assembled (do not put filling on top layer). Wrap in plastic; let stand overnight.
- Dust cake with confectioners' sugar. Cut into quarters, then horizontally into 1/2-inch-thick slices.
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
FRANGIPANE-PRUNE TART
Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 1h
Yield 12 slices
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams
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