Frangipane-Prune Tart
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup Earl Grey tea, hot
- 9ounces (250 grams) prunes, pitted and halved
- 1½cups (135 grams) sliced almonds, plus 1 tablespoon for garnish
- ¾cup (165 grams) sugar
- ½teaspoon salt
- 6tablespoons (90 grams) butter
- 2eggs
- 1tablespoon brandy
- ½teaspoon almond essence (optional)
- 19-inch parcooked tart shell (see recipe)
- 1teaspoon icing sugar, for garnish
Nutritional analysis per serving (12 servings)
248 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 23 grams sugars; 4 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Yes, You can use almond meal. I have done that many times to make almond cream. also rum is a good substitute for brandy.
Wonder about using almond meal, instead of processing the almonds.
In my experience, Sunsweet (and perhaps other brands) soak the prunes in water before packaging them to soften and increase the weight thus the profit. They're already hydrated and the soak in Earl Grey would probably make them soggy, which would dilute the frangipane and make for a runny filling. If using the commercial prunes I'd advise skipping the soak in the tea which is unfortunate, because it sounds delicious. Better to source a higher quality more natural, dehydrated prune.
I made this a second time using a tart pan not pie pan and weighing all the ingredients. Perfect after 30 minutes. I followed a suggestion for smitten kitchen unshrinkable tart shell (shrunk a little) and it’s a show stopper.
I made the tart but found the bake time off. The tart was still very soft after 30 min. Can you advise on better timing? Why does the picture show prunes on top or mixed in with the frangipane? Mine was clearly only one the bottom. It was delicious. I added almond extract and halved the amount shown for almond essence.
Very tasty. I had fresh plums, so layered those in. It took longer to bake, but ultimately it was a delicious tart. Made a glaze of earl grey tea, jam and plum juice for the top. It was a triumph!