Prune Custard Tart
Published March 12, 1988
- Total Time
- 1 hour, plus 2 days' marination
- Rating
- Comments
- Read comments
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Ingredients
1 pound dried prunes, pitted
3 tablespoons Armagnac or Cognac
1 teaspoon unsalted butter for the baking dish
1 teaspoon unbleached all-purpose flour for the baking dish
5 tablespoons sugar
3 large eggs
3 tablespoons unbleached all-purpose flour
2 cups whole milk
Nutritional analysis per serving (8 to 10 servings)
40 grams carbs; 62 milligrams cholesterol; 207 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 3 grams fiber; 43 milligrams sodium; 5 grams protein; 26 grams sugar
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
Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate. (If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.)
- Step 2
Preheat the oven to 375 degrees.
- Step 3
Butter and flour a 10 ½-inch straight-sided ceramic baking dish.
- Step 4
Add one tablespoon of sugar to the marinated prunes and toss. Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
- Step 5
Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended. Add the flour and mix well. Add the milk and mix well. Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
- Step 6
Sprinkle with the remaining tablespoon of sugar and allow to cool. Serve at room temperature. This is just as delicious the next day.
Wine recommendation:A young, sweet white wine from France's southwest, such as a Sauternes or a Barsac.
Private Notes
Comments
Carefully followed the recipe; I would not make this tart again. It was basically a giant globby prune with a veneer of custard on the top. The golden apple tart recipe in the NYT with custard was a far superior recipe with a richer and better formulated custard.
Given the note below, I used only a half pound of prunes. I chopped them up so that they would still cover the bottom of the pan. I was really happy with the result. I'd make this again.
Carefully followed the recipe; I would not make this tart again. It was basically a giant globby prune with a veneer of custard on the top. The golden apple tart recipe in the NYT with custard was a far superior recipe with a richer and better formulated custard.